Panang Vegetable Curry

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.