Recipe Index

Ingredients

• 1 13.5-oz. can unsweetened coconut milk (do not shake)
• 3–4 Tbsp. Thai red curry paste
• 1 Tbsp. vegetable oil
• 1 large onion, sliced lengthwise 1 inch thick
• ½ small butternut squash (about 8 oz.), peeled, cut into 1-inch pieces (about 2 cups)
• 1 large sweet potato (about 8 oz.), peeled, cut into 1-inch pieces (about 2 cups)
• 3 medium carrots, peeled, cut into 1-inch pieces (about 1¾ cups)
• 1 Tbsp. plus 1½ tsp. (or more) light or dark brown sugar
• 4 tsp. (or more) fish sauce
• 2 3-inch 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-inch pieces
• Steamed jasmine rice, for serving

Method

1. Scoop about 4 tablespoons of the thick coconut cream from the top of the unshaken can into a small Dutch oven, add the red curry paste and vegetable oil, and fry over medium-high heat, stirring constantly, for about 1 minute, until fragrant and tiny specks of oil show on the surface.
2. Add the onion, butternut squash, sweet potato, carrots, brown sugar, fish sauce, cinnamon sticks, star anise and the rest of the coconut milk, stir well, and pour in broth or water only if needed to bring the liquid level with the top of the vegetables.
3. Bring the curry to the boil, reduce the heat, cover, and simmer for 10 minutes.
4. Meanwhile, toast the peanuts in a dry small skillet over medium heat, stirring often, for 5 to 7 minutes until golden brown, then tip them onto a plate.
5. Stir the apple pieces into the curry, making sure they are submerged, bring it back to the boil, then take the pot off the heat, cover it, and let it sit for about 15 minutes, until the vegetables are tender and the apple yields to the tip of a knife.
6. Taste for balance and adjust with more brown sugar or fish sauce — the curry should sit between salty, sweet and sour — then fish out and discard the cinnamon sticks and star anise.
7. Spoon the curry over steamed jasmine rice and scatter the toasted peanuts over each serving.

Cook: 45 minutes · Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data