Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and sprinkle 1 teaspoon of salt and ½ teaspoon black pepper across the fish.

Cook the fish in the frying pan for 3 to 4 minutes on each side, until the fish gently flakes. Set the fish aside.

Meanwhile, heat the remaining tablespoon of olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the garlic, ginger, and shallot and sauté for 1 minute.

Add the zucchini and bell pepper and sauté for another 3 minutes.

Add in the red curry paste and stir continuously for 30 seconds, then pour in the coconut milk. Stir till the curry paste has dissolved.

Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes.

Turn off the heat and stir in the lime juice.

Flake the white fish apart into several large 2-inch pieces. Add the pieces to the curry and stir to combine. Top with fresh basil leaves and serve immediately.

Optional – serve with white or brown rice and top (if desired) with sliced chiles.