Heat a pan to medium head and add in 1 tbsp olive oil. Add in bell peppers, onion (optional fresno chili for heat) and sauté until soft (approx. 3-4 minutes). Then add in garlic and ginger and cook for another minute, while stirring.
Next, add in coconut milk, curry paste and fish sauce and stir together. Lit simmer for 5 minutes on low heat while you prepare the fish.
Season both sides of fish with salt, pepper and a squeeze of lime juice.
Heat another pan to medium heat and add in 1 tbsp olive oil and cook fish for approx. 2 minutes on each side until flakey but not cooked all the way through (you will finish cooking the fish in the curry sauce).
Once fish becomes flakey, add the fish into the pan with the curry sauce and let simmer for 1-2 minutes until fully cooked.
Serve over rice and garnish with fresh basil optional.