Add the coconut oil to a large pan or dutch oven over medium heat. Add the diced onion and bell pepper and sauté until the onion is translucent, about 4-5 minutes.
Add the coconut milk and curry paste to the pan and stir well. Bring to a boil.
Add the frozen broccoli, green peas and water to the pan, and bring the mixture to a simmer. Add the sugar, sea salt and dried basil and turn off the heat. Allow to sit for a few minutes so the flavors can blend.
Serve your vegan thai green curry over cooked rice or quinoa.
