Heat a wok or large, deep-sided skillet over medium heat. When hot, add the oil. Add the onion and a pinch of salt and cook, stirring often, until the onion is softened and becomes translucent, about 5 minutes.
Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
Add the peppers and the broccoli florets. Cook until peppers are tender, 3 to 5 minutes more, stirring occasionally.
Then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, water, maple syrup and stir to combine. Bring the mixture to a boil over medium heat. Reduce heat and cook for 8-10 minutes, stirring occasionally.
Remove the wok from the heat and season with tamari and rice vinegar. Add salt to taste.