Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.

While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.

Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.

Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.

Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.