Make rice. In a medium saucepan with a tight-fitting lid, combine rice, water, and butter. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 40 minutes.
While the rice cooks, in a large Dutch oven heat the coconut oil over medium-high heat.
Add the onion and garlic. Sautee until the onion becomes translucent.
Add the grated ginger, diced carrots, and diced peppers. Saute for 3-5 minutes.
Mix in the curry paste, chicken broth, and coconut milk. Bring to a boil.
Stir in the cooked chicken. Season with salt and pepper. Cover, reduce heat to low and simmer 15-20 minutes.
When ready to serve, place a scoop of rice into each bowl. Then, top rice with a ladle or two of the chicken curry. Sprinkle on cilantro (if desired) and serve with lime wedges.