Panang Vegetable Curry

Ingredients for Panang Vegetable Curry

• 2 ملعقة كبيرة زيت نباتي

• 2 large shallots, thinly sliced

• 2 tablespoons Panang Curry Paste

• 2 ملاعق كبيرة من الزنجبيل المقشر والمفروم

• 550ml canned unsweetened coconut milk, divided

• 350ml (or more) vegetable stock

• 8 fresh or frozen kaffir lime leaves

• 2 dried chillies de árbol

• 450g kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded

• 1 small head of cauliflower (about 675g), cored, broken into 1"-2" florets

• 450g carrots, peeled, cut on a diagonal into 1/2" slices

• 2 red peppers, cut into 1/2" squares

• 60ml 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 ملعقة كبيرة من عصير الليمون الطازج

• 1 350g package firm tofu, drained, patted dry, cut into 1" cubes

• ملح كوشير

• 45g chopped peanuts

• Steamed jasmine rice

• Ingredient info: Unsweetened coconut milk, chillies de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

How to make Panang Vegetable Curry

Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 80ml coconut milk; stir until browned, about 4 minutes.

Add remaining 475ml coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chillies; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.