Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, grated ginger, and lemongrass. Sauté for an additional 2-3 minutes until fragrant.
Add Curry Paste:
Stir in the red curry paste and cook for 1-2 minutes, allowing the paste to release its flavors.
Simmer the Coconut Sauce:
Pour in the coconut milk and fish broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the fish sauce, lime juice, lime zest, brown sugar (if using), and Thai chilies. Simmer for 10-12 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Cook the Fish:
Gently add the fish pieces to the curry, stirring carefully to coat them with the sauce. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
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