Step 1

Melt coconut oil in dutch oven or heavy pot over medium heat.

Step 2

Add the onions and saute for 5 minutes, or until soft.

Step 3

Add the ginger, garlic and curry paste and stir for 30 seconds.

Step 4

Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry paste.

Step 5

Cover with a lid for 5-7 minutes, or until the vegetables soften.

Step 6

Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut aminos, paprika and lime juice. Stir until well combined.

Step 7

Garnish with cilantro if desired, and serve.