Peel onion and cut into small strips, peel and julienne the carrots. Add both to a hot wok with the coconut oil and cook for several minutes. Julienne the bell pepper and the zucchini, add to the pan along with the sugar peas. Cut the fish nuggets into strips, and add to pan. Cook for a bit. The vegetables should still be crunchy. Now add the curry paste, coconut cuisine, briefly heat, and season. Then serve with rice and sprinkle with basil.