1 tablespoon Thai Kitchen® Red Curry Paste
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
2 pounds boneless skinless chicken breasts
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1/2 cup Thai Kitchen® Peanut Satay Sauce
2 tablespoons Thai Kitchen® Premium Fish Sauce
4 cups broccoli florets
2 tablespoons chopped fresh basil
1 tablespoon 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.