Heat oil in a large pan over a medium heat. Peel and grate the ginger and add to the pan along with 3tbsps of thai red curry paste and cook for 3-4 minutes.
Then, add the rice to boiling water and leave to simmer for 10-15 minutes.
Next, add the coconut milk, cover and bring to boil. Cut the carrots in to thin batons and add to the pan and leave it to simmer for 10 minutes. Then cut the florets off the broccoli, add to the pan and leave to simmer for another 5 minutes.
Drain the rice and dish everything up to serve, adding lime zest and fresh coriander.