Prep:

1. Firstly, we need to peel, wash and cut up the potatoes I like mine in chunks.
2. Secondly, slice the peppers in half clean out the core and seeds then cut into nice diced bite size pieces
3. Thirdly, sliver up some ginger, and also slice up the green onion into thin rounds.
4. Also slice up the yellow onion into nice thin strands.
5. Lastly, get your red curry paste and coconut cream into dishes ready to g0!
6. Pre-boil your potatoes in a pot of salted boiling water for 15 minutes. Drain and place in a bowl, set aside.

Perogies:

1. Get a large pot of salted water on boil. Toss in the frozen perogies, and cook for the recommended time on the package. I always wait for them to rise to the surface and see a foam on the edges of the water. That tells me they are done.
2. While perogies are cooking, heat up vegetable and sesame oil on a medium heat. Toss in yellow onion an ginger and cook for 2 minutes. 
3. Next, add in red peppers and let that cook for another 2 minutes. Season with salt and pepper.
4. Time to add in the bay leaves and curry paste and 1/4 cup of the perogy water. Give it all a good stir getting that curry paste evenly distributed in the pan.
5. Drain and throw in the potatoes and perogies and stir again coating everything nicely with the sauce.

Finishing touches:

1. Pour in the coconut cream and throw in the fresh basil leaves. Add in half the green onion. Stir, cover, and let that simmer on low heat until potatoes are for tender.
2. Turn off heat, garnish with the leftover green onion, and serve!

Enjoy!