Heat the oil in a large frying pan or wide, shallow saucepan and fry the peppers and onions for 8-10 minutes, stirring frequently until softened and lightly browned.
Add the sweet potato chunks, stir in the curry paste and coconut milk, bring to a simmer. Cover with a lid and cook for 20-25 minutes, stirring occasionally until the vegetables are very soft and beginning to break up.
Season to taste and stir in half the coriander with a splash of water, if needed. Scatter with the almonds and remaining coriander. Serve with pilau rice or warmed naan breads.