Put coconut oil and curry paste in wok over med heat and allow to sizzle and become aromatic.

Pour coconut milk into wok and bring to very gentle simmer over low heat. Cook for several hours stirring frequently to condense to about 1/2.

Stir chicken and fish sauce into coconut curry sauce. Stir frequently and cook very slowly.

Meanwhile toss peppers and onions with remaining oil and toast on sheet pan about six inches from broiler until edges char slightly and flesh becomes tender. Set aside until chicken is done.

When chicken is done stir in roasted vegetables and add more fish sauce as needed.