Anti Inflammatory Turmeric Chicken Curry

1. Heat skillet with 1/4 cup coconut milk. Add the ginger, and cook at medium high heat until fragrant, about 2 to 3 minutes.
2. Add the carrots and broccoli. Cook, stirring occasionally, until veggies have softened some, about 3 minutes.
3. Heat a small amount of olive oil in a separate skillet over medium heat. Add the chopped chicken and cook until browned, you don’t need to fully cook through. Remove chicken from skillet, making sure to strain the liquid.
4. Add chicken to skillet with veggies. Then add the rest of the coconut milk, squash, coconut aminos, spices, do not add the lime wedges, basil or green onions yet. 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. Add juice from 1/2 lime and salt to taste.
5. Remove from heat and serve over sprouted brown rice (easier on digestion). Top with basil and green onions.