Step 1

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.

Step 2

MIX coconut milk, peanut satay sauce and fish sauce in medium saucepan until well blended. Cook on medium heat until heated through.

Step 3

BROIL chicken 8 to 10 minutes or until cooked through, turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.

Step 4

TO SERVE, arrange broccoli on serving platter. Top with chicken. Pour sauce over chicken. Sprinkle with basil and green onion.