Season the fish with salt/pepper.

In a large pot heat the oil and cook the onions, garlic and peppers until soft.

Next add potatoes and carrots, cook until the potatoes have begun to brown a little. Then add the tomatoes and allow them to soften and scrape down the bottom of the pot with their juices.

Add the broth and bring it to a boil. Simmer until the potatoes are tender, not mushy.

Once they're done cooking, add all the fish, the coconut milk and the curry paste. The fish cooks very fast, I'll say about 3 or for 4 minutes. Turn off heat and they'll continue to cook.

You pretty much decide how much broth to add to this, depending how "soupy" you'd like.