Thai Pasta with Chicken

8 ounces dried pasta (small shapes work great)
1 tablespoon coconut or avocado oil
1/2 red onion, chopped
1 red bell pepper, chopped
1 carrot, grated or chopped
1 cup broccoli florets
1 baby bok choy, chopped
3/4 cup vegetable or chicken broth
1 teaspoon mild curry powder or ground turmeric
2 teaspoons red Thai curry paste
1 tablespoon minced ginger
1 splash soy or Tamari sauce
1 pinch sugar
1 cup coconut milk
2 cups cooked chicken (or raw cut into small pieces) 
1/2 fresh lime
Kosher salt

Optional garnishes:
chopped peanuts
minced cilantro
sliced green onions
lime wedges

Prepare the pasta according to package directions; drain and set aside.
In a large skillet or saute pan, heat the oil over medium until shimmering. If not using pre-cooked chicken, add chicken and cook until browned.  Remove to a plate.  Add a little more oil if needed.  Add the onions, bell peppers, and carrots, and cook until soft, about 6 minutes. Add the broccoli and bok choy, and cook until the broccoli is a bright green (just a minute or so).
Scootch all the vegetables to the side, and add a couple of tablespoons of the broth to cleared area. Spoon the curry powder, curry paste, ginger, and a pinch of salt on top, then stir with the broth until it forms a fragrant paste. Reduce heat to medium-low, add the remaining broth, soy sauce, and sugar, and mix everything together.
Stir in the coconut milk, followed by the chicken  and the drained pasta. Let everything warm through for several minutes, then squeeze the lime over the dish.
Serve immediately, with garnishes.