In a large pot, saute the curry paste over medium heat with the coconut oil. Stir for 2-3 minutes while the paste breaks down.
Add the garlic and ginger and saute 1 minute.
Add the coconut milk and water and bring to a boil.
Turn the heat down low, and add soy sauce, brown sugar, and lime juice. Leave to simmer about 10 minutes for the flavours to develop - longer if you can.
Just before you're about to serve, add in the veggies and cook until they are crisp-tender. I add the tofu here now, but if you are adding a different protein, I would saute it first and add it to the sauce at this point.
Check for seasoning and serve over rice with a sprinkle of spring onion and coriander.