Gather your ingredients.
Heat the coconut oil in a lidded pan or casserole dish over a medium heat. Add the garlic, ginger, spring onion and lemongrass and sauté for 3-4 minutes. (Note: the spring onions are not pictured here)
Add the red peppers and cook for 2 minutes. Then add the curry paste and stir to coat the ingredients.
Add the coconut milk, stock, tamari and bring to a simmer. Once simmering, cover with the lid and cook for 15 minutes.
Add the broccoli and simmer another for 5 minutes with the lid off.
Check the seasoning and serve with coriander.