Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally. Add the bell pepper, garlic, ginger, and salt and stir to combine. Cook for an additional minute.
Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and bring to a simmer. Stir in the vegetables. Simmer, stirring occasionally, for 15-20 minutes until the squash is fork-tender. Add the kelp, remove the pan from the heat and stir in lime juice. Taste and adjust salt and lime juice as necessary. Sprinkle with cilantro and cashews to serve.
E-COMMERCE PAUSED FOR SUMMER BUT LOOK FOR US IN A GROCERY STORE NEAR YOU!
Our products are deliciously perishable, and a commitment to foam-free shipping means we need to pause e-commerce in the heat of summer. Please check with your local grocery store and ask them to carry Atlantic Sea Farms kelp, and stay in touch!