Ingredients

2 tablespoons Vegetable oil
2 Large shallots, thinly sliced
2 tablespoons Panang Curry Paste
2 tablespoons Chopped peeled ginger
2 1/3 cups Canned unsweetened coconut milk, divided
1 1/2 cups (or more) vegetable stock
8 Fresh or frozen kaffir lime leaves
2 Dried chiles de árbol
1 4-pound Kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
1 Small head of cauliflower (about 1 1/2 pounds), 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
1/4 cup Liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
1/2 cup Thinly sliced fresh basil, divided
2 tablespoons Fish sauce (such as nam pla or nuoc nam)
1 tablespoon Fresh lime juice
1 12-ounce Package firm tofu, drained, patted dry, cut into 1" cubes
Kosher salt
1/4 cup Chopped peanuts
Steamed jasmine rice

Description

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