Chop bell peppers, kale, potatoes and onion. Finely mince garlic.
Heat oil in a deep skillet over medium high heat.
Add curry paste, garlic and onions and cook for about 2 minutes
Stir in coconut milk, kaffir lime leaves, fish sauce, ginger, and allow mixture to come to a simmer.
Add the rest of the ingredients and let simmer over medium heat for 15 minutes.
Taste and adjust with more salt, fish sauce or stevia according to your taste preference.
Remove from heat and stir in Thai basil leaves and serve over brown jasmine rice and a handful of fresh cilantro leaves.