Pour 1/4 cup of the coconut milk into a large skillet and heat to medium. Add the ginger and garlic, and cook until fragrant, about 2 to 3 minutes. 

Add the carrots and broccoli and cover. Cook, stirring occasionally, until veggies have softened but are still al dente, about 3 minutes.

Heat a small amount of coconut oil or avocado oil in a separate skillet over medium heat. Add the chopped chicken. Brown the chicken, stirring occasionally, until a great deal of liquid comes out, about 5 minutes. You don't need to cook the chicken all the way through - you're simply cooking out the liquid. Strain the liquid from the chicken, then add the chicken to the skillet with the vegetables.

Add the remaining ingredients (including the rest of the coconut milk)  except for the lime wedges and basil to the skillet with the vegetables and chicken. Stir well and bring to a full boil, then reduce the heat to a simmer and cover. Cook 15 minutes, then uncover and continue cooking another 8 to 10 minutes, until curry has thickened and chicken is cooked through.

Taste curry for flavor and add sea salt to taste. Serve with choice of cauliflower rice or other riced vegetables or regular rice. Garnish with lime wedges and basil.