Heat coconut oil in a large wok or skillet over medium high heat. Add garlic, ginger, jalapeno, curry paste, and onion. Saute for 2 to 3 minutes, then add in bell pepper, broccoli, and snap peas. Cook for another 2 to 3 minutes, then add in lime juice and broth and reduce heat to medium low. Stir in bamboo and coconut milk and simmer for 15 to 20 minutes. Add salt to taste.