In a large saucepan, heat olive oil over medium high heat.

Sauté onions, ginger and garlic for about 4 minutes or until tender.

Add carrots and sauté 2 more minutes.

Add chicken stock and brown rice and bring to a boil. Reduce to a simmer and cook for 30 minutes or until rice is tender.

Stir in coconut milk, chicken, lime zest and juice, curry powder and salt and cook 5 minutes, until chicken is heated through.

Stir in cilantro and serve.