Heat ¼ cup of coconut milk in a Dutch oven or thick-bottomed pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.

Add the carrots, bell pepper, broccoli, remaining coconut milk, and red curry paste. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.

Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.

Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.

Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).

Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.