In a large skillet over medium, heat the oil. Add onion and salt, and cook, stirring often, until onion has softened and turns translucent, about 8 minutes. Add garlic and ginger, and cook an additional 2 minutes. Add potatoes, red pepper strips and coconut-milk mixture. Bring to a simmer, reduce heat to medium-low, and cover. Cook for 15 minutes or until potatoes are soft when poked with a fork. Stir in peas and cook 2 minutes more.