INGREDIENTS
1 1/2 lb
1 small head of cauliflower
1
kabocha squash
1/2 cup
Basil, fresh
1 lb
Carrots
2
Chiles de arbol, dried
2 tbsp
Ginger
8
Kaffir lime, fresh or frozen leaves
1
cup Peanuts
2
Red bell peppers
2
Shallots, large
1
drained patted dry cut into cubes 1 12-oz. package firm tofu, firm
2 1/3 cups
Coconut milk, canned unsweetened
2 tbsp
Panang curry paste
1 1/2 cups
Vegetable stock
2 tbsp
Fish sauce
1 tbsp
Lime juice, fresh
1
Jasmine rice
1
Kosher salt
2 tbsp
Vegetable oil