In a very large skillet heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly.
Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.
Serve with jasmine rice, top with additional fresh cilantro and add a squeeze of lime juice.