In a blender, combine all the red curry base ingredients (except broth) Blend until you have a smooth paste.
Heat coconut oil in a pot over medium heat. Add the red curry paste mixture to the pot and cook, stirring constantly, until it becomes fragrant and starts to bubble.
Add the chopped vegetables to the pot and stir well to coat them with the curry paste.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer until the potatoes are soft and the vegetables are cooked to your desired tenderness. This usually takes about 15-20 minutes.
Once the potatoes are soft, add the chopped cilantro and basil to the stew. Stir well to incorporate the herbs.
Remove the pot from heat.
Serve the red curry vegetable stew in bowls, garnishing with additional cilantro and basil leaves.
Enjoy your flavorful red curry vegetable stew! You can serve it as a main course with rice or noodles, or as a hearty side dish. Adjust the spice level by adding more or less chilies, according to your preference.
