Ingredients

• 3 large stalks lemongrass
• 4 large garlic cloves, coarsely chopped
• 1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
• 1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
• 2 1/2 cups plus 4 to 5 tablespoons water
• 6 whole star anise
• 1 (13 1/2- to 14-ounce) can unsweetened coconut milk
• 1/4 cup unsalted roasted peanuts
• 1 tablespoon Thai red curry paste (preferably Mae Ploy brand)
• 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces
• 1/4 cup Asian fish sauce (preferably 3 Crab brand)
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon creamy peanut butter
• 2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
• 2 cups 1-inch pieces peeled sweet potato (1 pound)
• 2 cups chopped sweet onion (1 pound)
• 1 1/2 cups chopped red bell pepper (1 1/2 medium)
• 1 1/2 cups chopped green bell pepper (1 1/2 medium)
• 1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)
• 1 1/2 cups 1-inch pieces carrot (6 medium)
• 1 1/2 cups trimmed and halved green beans (6 ounces)
• Accompaniments: jasmine rice and sliced warm French bread

Instructions

1. Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
2. Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
3. Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
4. Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
5. Discard star anise and serve curry over rice, with bread on the side.