In a large skillet, heat oil over medium heat.

Add curry powder to the oil and cook for one minute, allowing the flavors to bloom.

Add finely chopped onion, diced red pepper, minced jalapeño pepper, garlic, and fresh thyme to the skillet.

Cook, stirring occasionally, until the vegetables are crisp-tender, approximately 2 minutes.

Stir in coconut milk and bring the mixture to a simmer.

Add mahi-mahi fillets and sliced green onions to the skillet.

Cover and cook until the fish flakes easily with a fork, about 5 to 7 minutes.

Sprinkle the dish with salt and pepper to taste.