Heat coconut oil in a large heavy pot over medium heat. Add ginger, garlic and curry paste and cook for 3 minutes, stirring constantly. The paste will stick to the bottom of the pot – that’s OK.
Add tomatoes and scrape up all of the brown bits stuck to the pot. Cook tomato mixture for 4 minutes over medium heat. Stir in coconut milk and fish sauce. Bring to a boil; then reduce to a simmer and cook uncovered for 20 minutes.
Add sweet potatoes and add chicken stock to cover the potatoes. Cover pot and cook for 12 minutes or until potatoes are nearly ready. Add red bell peppers, sugar snap peas and shrimp, and cook for 3-4 minutes until shrimp are cooked through. Finally, stir in the frozen peas and remove the curry from the heat. The peas will cook in the residual heat.
Spoon into four bowls, garnish with cilantro and jalapeños and serve with a lime quarter.
