Quick Vegetable Massaman Curry

Name: Quick Vegetable Massaman Curry
Ingredients: 1 13.5-oz. can unsweetened coconut milk (do not shake); 3–4 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; 1¾–2 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)