Heat the coconut oil over medium high heat.
Add the chicken and onion then season with sea salt and freshly cracked pepper, to taste.
Cook, stirring often, for 3-4 minutes.
Add the garlic, Thai red curry paste, and ginger. Stir until the chicken is evenly coated with the aromatics, about 45-60 seconds.
Add the coconut milk and broccolini then bring to a boil. Reduce heat and simmer for 5 minutes.
Remove from the heat and allow to sit for few minutes to thicken.
Taste and season with sea salt, if needed.
Serve ladled over cooked Jasmine rice, if desired. Top with fresh cilantro, green onions, lime juice, and sriracha if desired. Enjoy!