Panang Vegetable Curry

Ingredients for Panang Vegetable Curry

• 2 colheres de sopa de óleo vegetal

• 2 large shallots, thinly sliced

• 2 tablespoons Panang Curry Paste

• 2 tablespoons chopped peeled ginger

• 550ml canned unsweetened coconut milk, divided

• 350ml (or more) vegetable stock

• 8 fresh or frozen kaffir lime leaves

• 2 pimentas secas de árbol

• 450g kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded

• 1 small head of cauliflower (about 675g), cored, broken into 1"-2" florets

• 450g carrots, peeled, cut on a diagonal into 1/2" slices

• 2 red peppers, cut into 1/2" squares

• 60ml liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water

• 1/2 cup thinly sliced fresh basil, divided

• 2 colheres de sopa de molho de peixe (como nam pla ou nuoc nam)

• 1 colher de sopa de suco de limão fresco

• 1 350g package firm tofu, drained, patted dry, cut into 1" cubes

• Sal kosher

• 45g chopped peanuts

• Steamed jasmine rice

• Ingredient info: Unsweetened coconut milk, chillies de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 80ml coconut milk; stir until browned, about 4 minutes.

Add remaining 475ml coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chillies; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

Aviso Legal

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