Combine lime juice, salt, ground pepper, minced garlic, 2 Tbsp. palm oil, shrimp and fish in a large bowl; toss to coat. Marinate in refrigerator for at least 30 minutes.
Heat 2 Tbsp. palm oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Take out bay leaf.
Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes.
Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
Serve as stew or with Jasmine Rice.