Heat your wok or pot to a med-high heat. As I mentioned above, DONT shake the coconut milk can before you open it. Once its open, scoop out the Coconut Cream that’s at the top of the can into the wok. Cook and stir until the fat starts to separate. About 5 mins, but it could take a little longer.
Add the red curry paste. Cook and stir again till the fat separates again.
Add the garlic and ginger at this point and stir fry for a couple mins.
Add the rest of the coconut milk. Then add the kaffir lime leaves, fish sauce and palm sugar. Cook for a few mins.
Taste the curry and add a little more palm sugar or fish sauce as needed.
Add the carrots to the sauce and cook for a couple mins till they start to get a bit soft.
Next add the broccoli or green beans, peppers, cooked chicken, and pineapple to the curry sauce and stir till they are hot. Dont over cook the veggies.
Serve immediately with a lime wedge and some cilantro on top if desired.