Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and jalapeño to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
Add the carrots, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes. Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes and carrots are tender. Turn the heat off and stir in the soy sauce and lime juice. Taste the curry to check for seasonings. Add more salt if need be.
Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro.