Name: Panang Vegetable Curry
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; 2 large shallots, thinly sliced; 2 tablespoons Panang Curry Paste (click for recipe); 2 tablespoons chopped peeled ginger; 2⅓ cups canned unsweetened coconut milk, divided; 1½ cups (or more) vegetable stock; 8 fresh or frozen makrut lime leaves; 2 dried chiles de árbol; 1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded; 1 small head of cauliflower (about 1½ lb.), cored, broken into 1"–2" florets; 1 pound carrots, peeled, cut on a diagonal into 1/2" slices; 2 red bell peppers, cut into 1/2" squares; ¼ cup liquid tamarind concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water; ½ cup thinly sliced fresh basil, divided; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon fresh lime juice; 1 12-oz. package firm tofu, drained, patted dry, cut into 1" cubes; Kosher salt; ¼ cup cup chopped peanuts; Steamed jasmine rice

Photograph by Jason Lowe, food styling by Louisa Carter, prop styling by Cynthia Inions

Recipe notes