Turmeric Chicken Curry

0 Heat skillet with 1/4 cup coconut milk. Add the ginger, and cook at medium high heat until fragrant, about 2 to 3 minutes. 
1 Add the carrots and broccoli. Cook, stirring occasionally, until veggies have softened, about 3 minutes.
2 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.
3 Add chicken to skillet with veggies. Then add the rest of the coconut milk, squash and coconut aminos, spices. Stir well and bring to a full boil, then reduce the heat to a simmer and cover. 
4 Cook about 15 minutes, then uncover and continue cooking another 8 to 10 minutes, until the curry has thickened. 
5 Add lime juice and salt to taste. 
6 Remove from heat and serve over jasmine rice. Top with basil and green onions!