Heat coconut oil over medium in a 2-4 qt. dutch oven.
Heat curry paste in the melted coconut oil until softened.
Throw in the coconut milk, onion, garlic, potatoes, carrots, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
Stir in the chicken broth and agave nectar and bring to a simmer.
Season the cod with white pepper and salt. Stir into the pot and cover for 7 minutes or until the fish flakes easily when stuck with a fork.
Serve over white rice and gush about how good the house smells. Talk about how you kinda wish smell-o-vision were a thing.