1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil.