In a large skillet or dutch oven, heat the oil over medium high heat.
Add the peppers, zucchini, carrot, onion and garlic. Cook until the onions are starting to soften and get slightly translucent.
In a medium mixing bowl, whisk together the coconut milk, fish sauce and chili garlic sauce, pour into the pot over the veggies and bring to a gentle boil.
Reduce heat and add the tilapia filets and push down so covered by the liquid.
Poach the fish in the liquid until falling apart with a fork, about 8 minutes.
Season with salt and pepper if needed and serve over rice with a generous sprinkle of cilantro and a drizzle of lime juice.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/04/easy-coconut-thai-fish/