Quick Thai Coconut, Fish and Vegetable Curry

grapeseed (or other cooking oil)

red curry paste

14- oz cans coconut milk

soy sauce

any peeled (chopped veggies (I used asparagus, purple carrots, and rapini))

skinless filets of fish (about 6 oz each, and pretty much anything goes - I used thawed-from-frozen tilapia)

Mint or cilantro (to serve (optional))