Preheat the oven to 325F.
Place the lemongrass in a food processor and add 1/2 a cup of the vegetable stock. Blitz until nice and smooth.
1 stalk lemongrass, 1½ cups vegetable stock
Pour the oil in a braiser and heat until shimmering. Add the onions and sauté until just translucent. Stir in the garlic and ginger and sauté for a minute more.
¼ cup neutral oil, 1 yellow onion, 1 tbsp fresh ginger, 5 cloves garlic
Stir in the curry paste and sauté until the oil begins to separate. Pour in the lemongrass purée, fish sauce, sugar, the remaining vegetable stock, and coconut cream. Bring the mixture up to a simmer.
1 tbsp red curry paste, 3 tbsp fish sauce, 1 tbsp turbinado sugar, 1 (400ml, 13.5 fl oz) can coconut cream, 1½ cups vegetable stock
Arrange the delicata squash, eggplant, and parsnips in the simmering curry. Turn off the heat and cover. Transfer the braiser to the oven and let braise for 45 minutes.
1 delicata squash, 2 baby eggplant, 4 parsnips
When the 45 minutes are up, take the braiser out of the oven and arrange the Bok Choy in amongst the now tender squash and vegetables. Cover the braiser and return it to the oven. Braise for another 15 minutes or until the Bok Choy is tender.
6 baby bok choy
Spoon the curry over steamed rice and garnish with cashews and sliced red chilies. Serve immediately.
½ cup roasted unsalted cashews, 2 red finger hot pepper, 8-10 sprigs fresh cilantro
