Heat oil and fish sauce in a pan on medium-high heat. Add diced onions and saute for 30 seconds.
Mix in grated ginger, grated lime zest, minced pepper, lemongrass and saute on medium-high for 3 minutes.
Add a splash of water to clear any burnt bits (fond) from the bottom
Remove ends from peas, dice kohlrabi bulbs and stems, coarsely chop Kohlrabi greens
Stir in peas, kohlrabi, and kohlrabi greens and cook down until greens decrease in size by half, about 5 minutes.
Add Curry sauces, basil, and green onions, reserving some basil and green onions for garnish.
Simmer for 5-50 minutes and then serve over lemongrass basmati, cucumber noodles, or cauliflower rice.