Cut the white fish into 2-inch pieces and pat dry. Rub one tablespoon of red Thai curry paste onto the fish pieces.

In a large pot, heat two tablespoons of coconut oil over medium-high heat. Add the minced onion, ginger, and garlic. Sauté until golden and fragrant, about 5 minutes.

Stir in the remaining curry paste, then add one can of coconut milk, one cup of water, two tablespoons of fish sauce, and one tablespoon of coconut sugar. Bring to a gentle boil.

Add the chopped veggies such as green beans and bell peppers. Bring back to a boil for a minute until the veggies are tender yet vibrant.

Gently lower the seasoned fish into the bubbling sauce. Reduce heat to medium-low and cover. Cook for about 5 minutes until the fish is opaque.

Remove from heat and serve in bowls topped with minced cilantro and a squeeze of lime juice.