1In a small pan over medium heat, warm curry paste, stirring until it becomes aromatic, about 2-5 minutes. Remove from heat. Cover and set aside.
2Heat butter or oil over medium in a large, deep skillet. Saute green onions and hot peppers for about 2 -5 minutes.
3Add carrots and sweet potatoes and cook until potatoes are just tender about 10 minutes.
4Add raisins and ginger and saute for about another minute.
5Add tomato paste and curry paste and stir until combined. Remove from heat and set aside.
6Place split peas in a large pot and add enough water to cover. Bring to a boil. Stir vegetable and curry mixture into the pot with the split peas. Add coconut milk and return to a boil. Reduce heat to simmer and cook, uncovered, for about 1 hour.
7After one hour, add lentils and cook at least another 30 minutes to an hour more until split peas and lentils are very tender and falling apart.
8Serve as is, topped with added hot peppers and green onions if you like, or may be served over Jasmine rice.