Heat coconut oil in a large wok or heavy bottomed pot (I use a dutch oven) over medium-high heat. Add curry paste and stir until fragrant, about 2-3 minutes. Add coconut milk or coconut cream and stir, then bring up to a simmer. Add fish sauce, palm sugar, and kefir lime leaves, then simmer for about 5 minutes.
Next, add the rest of your ingredients starting with the ones that will take the longest to cook - for me that means onions, carrots and cauliflower. Cook for a few minutes, then add in the quicker cooking vegetables (green beans, snow peas, zucchini, etc.) and protein if using. Simmer until the protein is cooked through and the vegetables are tender, but not cooked to death.
Taste the curry and season with more sugar or fish sauce to your taste, then simmer just a little more to even out the flavor if needed. Garnish with big sprigs of Thai basil and serve with Jasmine rice.