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Panang Vegetable Curry

['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.']

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 1/3 cup coconut milk; stir until browned, about 4 minutes.
Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; 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.

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