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Panang Vegetable Curry

The Bon Appétit Test Kitchen
  • minutes
  • Serves 8

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