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)

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