1 tablespoon (30 mL) Thai Kitchen® Red Curry Paste
2 teaspoons (10 mL) grated fresh ginger
1 teaspoon (5 mL) minced garlic
2 pounds (900 g)boneless skinless chicken breasts
1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) Thai Kitchen® Peanut Satay Sauce
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
4 cups (1000 mL) broccoli florets
2 tablespoons (30 mL) chopped basil
1 tablespoon (15 mL) chopped green onion
MIX red curry paste, ginger and garlic in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
MIX coconut milk, peanut satay sauce and fish sauce in medium saucepan until well blended. Cook on medium heat until heated through.
BROIL chicken 8 to 10 minutes or until cooked through, turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.
TO SERVE, arrange broccoli on serving platter. Top with chicken. Pour sauce over chicken. Sprinkle with basil and green onion.