Vegetable Massaman Curry

epicurious.com

blodn1

1 13.5-oz. can unsweetened coconut milk (do not shake)

3 to 4 Tbsp. Thai red curry paste (preferably Mae Ploy or Maesri)

1 Tbsp. vegetable oil

1 large onion, sliced lengthwise 1" thick

½ small butternut squash (about 8 oz.), peeled, cut into 1" pieces (about 2 cups)

1 large sweet potato (about 8 oz.), peeled, cut into 1" pieces (about 2 cups)

3 medium carrots, peeled, cut into 1" pieces (about 1¾ cups)

1 Tbsp. plus 1½ tsp. (or more) light or dark brown sugar

4 tsp. (or more) fish sauce, preferably Thai

2 3" cinnamon sticks or 1 tsp. ground cinnamon

2 whole star anise

1¾ to 2 cups low-sodium vegetable or chicken broth or water (optional)

⅓ cup unsalted dry roasted peanuts

1 medium Granny Smith apple, scrubbed, cored, cut into ½" pieces

Steamed jasmine rice (for serving)

Directions at epicurious.com

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