If you are cooking rice to go with this, get it started now because the curry will come together quickly.
Prep the vegetables: peel, slice, and chop as needed. On the potato, be sure to keep the pieces quite small (see mine in the photos for reference). If you cut the potato pieces large this will add on cooking time, or result in not quite cooked through potatoes while everything else is ready to be eaten. You’ll also note that I was using frozen green peas so to prep those I simply thawed, or partially thaw (you don’t want them mushy).
In a large pan or skillet, heat the olive oil over medium heat. Cook the potatoes and carrots for 3-4 minutes. Then add the bell pepper and onion and cook for another 3-4 minutes. By this time the potatoes should be fork tender, meaning you can easily slice one with the side of a fork. Test one if needed.
In a separate bowl, whisk together the coconut milk and curry paste so they are well combined. Then pour this in the pan along with the peas. Cook for another 2-3 minutes. Add 1/4 to 1/2 cup water to thin the curry some. I personally like my curry on the thicker side, more like a thin sauce, so I tend to stick to 1/4 cup, but this is up to you and your own preferences.
Once everything is nice and hot, taste and if needed add a little more curry paste, or soy sauce, or red pepper flakes depending what you feel the dish needs. Top with cilantro and a big squeeze of lime juice over rice or with naan bread. If you have leftovers, I recommend saving the curry separate from the rice (or bread) and rewarming before mixing to eat again.
if you’d like to add some protein to this, feel free. You could easily add some baked tofu, shrimp, or chicken, depending what you and your family likes.