Prepare vegetables: Thinly slice onions and green onion, grate garlic and ginger, cut yams into 1.5x1.5 inches, delicata squash into cubes about the same size (so they cook about the same amount of time) as well as the red pepper. If you use mini peppers cut them in half, remove stem and seeds. 

Start cooking the curry by adding coconut oil into pan and frying onion slices till golden, add garlic and ginger on low heat for 2 min, add red curry paste, chili flakes and fry for another 1-2 min. It looks a bit dry but this rosting process will enhance all the flavors. Add lime juice, stir one more time and then add broth. Heat up until broiling, now you add the vegetables and cook for about 10min at medium heat with closed lid. 

Start preparing the rice: Wash rice under lukewarm water for about 2-3 min, then add rice with water, 1/4 of a onion and salt into pot, close with lid. Get it up to a broil, then lower heat and simmer on low til rice is done about 10-12 min. 

Back to the curry: Add coconut milk, thai basil, green onions, season with salt and pepper and simmer at low heat for 5 min. Take off stove and let rest in pot for 5 min. Serve with chopped cilantro and rice. Add a few more chili flakes or fresh thin sliced re chili for extra kick of spice.