1. Heat the oil in a large pot over medium heat, which is approximately 180°C or 350°F.

2. Add the onion and cook until it has softened, which should take about 5 minutes.

3. Add the garlic and cook for an additional 1 minute, stirring occasionally to prevent burning.

4. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until the mixture becomes fragrant and slightly darkened.

5. Pour in 400ml or 1 3/4 cups of coconut milk, 250ml or 1 cup of water, and 30ml or 2 tablespoons of lime juice.

6. Bring the mixture to a boil, then reduce the heat to low, approximately 80°C or 175°F, and simmer for 10 minutes.

7. Add 250g or 9 oz of broccoli, 120g or 4 oz of green peas, 5g or 1 teaspoon of salt, and 2g or 1/2 teaspoon of black pepper.

8. Simmer for an additional 10-15 minutes, or until the vegetables are tender and easily pierced with a fork.

9. Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or lime juice to taste.

10. Serve the curry hot, garnished with a sprinkle of Thai basil or parsley and a sprinkle of 5g or 1 teaspoon of grated ginger.