Quick Vegetable Massaman Curry

Step 1

Open one 13.5-oz. can unsweetened coconut milk (do not shake) and scoop about 4 Tbsp. coconut cream off top into a small Dutch oven or large saucepan. Add 3–4 Tbsp. Thai red curry paste, depending on your heat preference, and 1 Tbsp. vegetable oil and cook over medium-high heat, stirring constantly, until fragrant and fat is separated (there should be tiny specks of oil on the surface), about 1 minute.

Step 2

Add 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. light or dark brown sugar, 4 tsp. fish sauce, two 3" cinnamon sticks or 1 tsp. ground cinnamon, 2 whole star anise, and remaining coconut milk to pot; stir well to combine. Pour in low-sodium vegetable or chicken broth or water if needed until liquid is flush with top of solids. Bring to a boil, then reduce heat. Cover and simmer 10 minutes.

Step 3

Meanwhile, toast ⅓ cup unsalted dry-roasted peanuts in a dry small skillet over medium heat, stirring often, until golden brown, 5–7 minutes. Transfer to a plate.

Step 4

Uncover pot and mix in 1 medium Granny Smith apple, scrubbed, cored, cut into ½" pieces, making sure it is submerged; add more broth or water if needed. Increase heat to medium-high and bring curry to a boil, then remove from heat and cover pot. Let curry sit until vegetables are tender, apples are easily pierced with the tip of a paring knife, and flavors are melded, about 15 minutes.

Step 5

Taste curry and add more brown sugar and/or fish sauce if needed; you want a balance of salty, sweet, and sour. Fish out cinnamon sticks and star anise pods and discard. Top curry with reserved peanuts and serve with steamed jasmine rice.