Add in the bell pepper, onion, zucchini and carrots. Saute for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce).
Stir in ginger and garlic and cook for an additional minute.
Add in curry paste and continuously whisk for 1 minute.
Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!