21 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
  • 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.
Nutrition
396
20% daily value
8 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

38% 24

Saturated

69% 14

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 4

Carbs

13% 39

Carbs (net)

- 30

Fiber

36% 9

Sugars

- 8

Sugars, added

- 0

Protein

28% 14

Cholesterol

0% 0

Sodium

20% 470

Calcium

43% 426

Magnesium

38% 158

Potassium

32% 1492

Iron

34% 6

Zinc

19% 2

Phosphorus

44% 308

Vitamin A

63% 564

Vitamin C

117% 106

Thiamin (B1)

39% 0

Riboflavin (B2)

15% 0

Niacin (B3)

24% 4

Vitamin B6

60% 1

Folate equivalent (total)

37% 148

Folate (food)

- 148

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 461
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