In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, saute minced garlic until fragrant.
Once garlic is fragrant add the red curry paste, ground ginger, and salt along with the full fat coconut milk. Whisk together until all ingredients are combined, then bring to a boil (still stirring).
Once boiling, reduce to a medium heat and add in your pasta. Stir off and on until cooked.
Lastly, add in the sliced peppers and frozen broccoli stir to combine. Cook for an additional 5-7 minutes or until broccoli is cooked through.
Remove from heat and allow to cool in order for the sauce to thicken (about 8-10 minutes).
Plate and garnish with green onions (optional). Enjoy!