HEAT oil in a medium frying pan over medium. Add shallots and carrots and cook until shallots are softened, 4 min. Add curry paste and cook, stirring, for 1 min. Stir in coconut milk, fish sauce, brown sugar and lime leaves. Bring to a boil and simmer for 5 min.
ADD fish and snap peas. Simmer, covered, until fish flakes easily, 4 to 5 min.
SERVE over rice and top with Thai basil leaves and lime wedges.