Preheat sauté pan on medium heat. Add peppers and cook until blistered, about 10 minutes.
Add coconut oil, salt, garlic and ginger. Shake pan a few times then let stand for a minute.
Meanwhile, in a small bowl whisk together vegetable broth base, coconut milk and flour until smooth.
Add coconut milk mixture to peppers and stir consistently until mixture thickens and bubbles. Reduce heat to medium-low and simmer until peppers are soft and sauce is thick. Add more coconut milk to thin sauce to desired consistency.
Season with red pepper flakes to taste and garnish with fresh cilantro.