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Panang Vegetable Curry


Panang Vegetable Curry Recipe

Ingredients:
  • 2 tablespoons vegetable oil
  • 2 large shallots, thinly sliced
  • 2 tablespoons
  • 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 rbol
  • 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
Directions:
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