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Heat oil in a wok or skillet over medium heat. Cook the fish for 2–3 minutes on each side until done. For thicker cuts, allow more time. Once cooked, set aside on a serving dish.
Pour half the coconut milk into a different pan or pot and simmer over low-medium heat, stirring occasionally, for 5–10 minutes until the coconut oil starts to separate. Avoid bringing it to a full boil.
Stir in the red curry paste with the thickened coconut milk until well combined.
Add the remaining coconut milk, fish sauce, and palm sugar. Bring the mixture to a gentle boil and stir until the palm sugar dissolves and the sauce thickens to your liking.
Toss in the chilies and kaffir lime leaf strips, cooking for an additional 20 seconds.
Drizzle the warm red coconut curry sauce over the fish fillets to serve. Enjoy!