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Recipe: Thai Panang Vegetable Curry...Eat.Live.Be.


Recipe: Thai Panang Vegetable Curry...Eat.Live.Be. Recipe

Ingredients:
  • 1 tbsp vegetable oil
  • 2 large shallots, thinly sliced
  • 2 tbsp panang curry paste
  • 2 tbsp chopped, peeled ginger
  • 1 14 oz can lite coconut milk
  • 1 1/2 cups vegetable broth
  • 8 fresh or frozen kaffir lime leaves (I used dried)
  • 2 dried chiles de arbol
  • 1 butternut squash, chopped into 1-inch chunks
  • 1 small head of cauliflower, cored and broken into 1-2-inch florets
  • 1 lb carrots, peeled and cut on a diagonal into 1/2-inch slices
  • 2 red bell peppers, cut into 1/2-inch squares
  • 1/4 cup liquid tamarind concentrate or 2 tbsp tamarind paste mixed with 2 tbsp water (I'd halve this or completely omit it)
  • 1/2 cup thinly sliced fresh basil
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 12-oz package firm tofu, drained, patted dry and cut into 1-inch cubes
  • kosher salt
Directions:
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