Name: Panang Vegetable Curry
Yield: Makes 8 servings
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 makrut 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; Ingredient info: Unsweetened coconut milk, chiles de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

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Photo by Jason Lowe

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe notes

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