Set aside a few dark green onion slices for garnish. Transfer the rest of the onions to a skillet with ginger and garlic. Add enough broth so there is a thin lining on the bottom of the skillet and sauté over high heat for a minute or two, until onion, ginger, and garlic are fragrant. Add red bell pepper and red finger pepper (or red pepper flakes as desired) and sauté until bell peppers start to soften, adding splashes of broth as necessary to prevent sticking. Once bell peppers start to soften, add pineapple with juices, stirring to combine. Cook another minute, until peppers are cooked, but still somewhat crisp, and pineapple is warm. Meanwhile, in a measuring cup or small bowl, whisk curry powder into coconut milk, then pour into skillet and stir to combine. After 30 seconds, add basil and soy sauce, stirring to combine again. Taste, adding more soy sauce or basil if desired. Garnish with green onions and a basil leaf or two.