Add carrots and onions to a medium-high heat pan drizzled with olive oil. Cook until onions are translucent.
Add curry paste, garlic and ginger. Cook for one minute.
Add chicken broth, soy sauce and fish oil. Bring to a simmer.
Add brown sugar, lime zest and bay leaves. Simmer again.
Add coconut milk, broccoli and bell peppers. Cover and bring to a boil. Once boiling, reduce heat and cook (covered) until broccoli is tender but not mushy).
Add chicken, cilantro, sriracha, salt and pepper. Turn off heat and serve.