Step 1

In a large heavy pan or pot, combine 3 tablespoons of the coconut oil, garlic and ginger over medium heat, stirring until getting golden. Then add the red curry paste. Stir, frying evenly for another minute or two.

Step 2

Transfer the paste, ginger and garlic to the jar of a blender. Add the vegetable broth to the blender and puree on high until smooth. Set aside.

Step 3

In the same pan, add 1 tablespoon of coconut oil over medium heat and add the onion and potatoes and the beans. Saute for a few minutes and then add the broth back in to the pot.

Step 4

Add a bay leaf and bring to a simmer. Reduce the heat to low and add a lid to the pot and simmer for 20 minutes until the potatoes are tender. Add the coconut milk and stir in. Simmer the curry with no lid for another 20 minutes to thicken. In the last 10 minutes, add the peas and continue to cook until they are just tender.

Step 5

Serve with fluffy steamed basmati or jasmine rice.

Step 6

In a large heavy pan or pot, combine 3 tablespoons of the coconut oil, garlic and ginger over medium heat, stirring until getting golden. Then add the red curry paste. Stir, frying evenly for another minute or two.

Step 7

Transfer the paste, ginger and garlic to the jar of a blender. Add the vegetable broth to the blender and puree on high until smooth. Set aside.

Step 8

In the same pan, add 1 tablespoon of coconut oil over medium heat and add the onion and potatoes and the beans. Saute for a few minutes and then add the broth back in to the pot.

Step 9

Add a bay leaf and bring to a simmer. Reduce the heat to low and add a lid to the pot and simmer for 20 minutes until the potatoes are tender. Add the coconut milk and stir in. Simmer the curry with no lid for another 20 minutes to thicken. In the last 10 minutes, add the peas and continue to cook until they are just tender.

Step 10

Serve with fluffy steamed basmati or jasmine rice.