Heat 1 tsp of oil in a large stockpot over medium heat until hot. Season meat with 1/2 tsp salt and pepper. Brown the meat in two batches, then remove from the pot and set aside. Remove the drippings from pan.

Heat the remaining oil in the pan and add the garlic and onion. Cook and stir 3-5 minutes or until onion is tender. Return the beef to the stockpot. Add the curry paste, and bay leaf, stir and cook for one minute. Stir in the tomatoes, coconut milk, chutney, lemon juice, and ginger then bring to a boil. Reduce heat; cover tightly and simmer for 1 1/4 hours.

Add the carrots to the stockpot and continue simmering, covered, 30-45 minutes or until the beef and carrots are fork-tender. Stir in the bell pepper and peas and cook uncovered for 5 to 6 minutes or until the bell pepper is crisp-tender; stirring occasionally. Remove and discard the bay leaf. Stir in the remaining 1/2 tsp salt.