Heat a large skillet, preferably nonstick or cast iron over medium to medium-high heat. Add the coconut oil. Once melted, add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the curry paste, and sauté for 5 minutes, stirring frequently. Add the onion, salt, and pepper and cook, stirring frequently, for an additional 5 minutes, until onions are translucent. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.

Add the coconut milk and vegetable broth and raise heat to high. Once boiling, reduce heat and simmer for 5-6 minutes, stirring occasionally. Lastly, add the bell pepper, snap peas, and broccoli, and simmer for another few minutes until vegetables are just tender (or until desired doneness is reached!) Remove from heat and stir in the lime juice and cilantro. Season to taste with additional salt if desired.

Ladle the curry over a pile of rice noodles and garnish with extra cilantro, chopped scallions, and crispy tofu on top if desired. Serve with lime wedges.