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)
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