Cut the Chicken Thigh (4) into one inch pieces, and place in a medium bowl.
Add Granulated Sugar (1/8 cup), Curry Powder (1 teaspoon), Fish Sauce (2 teaspoon), and Salt (1 teaspoon). Mix until well combined. Place into the refrigerator and let marinate until ready to use.
Using a colander, rinse and drain Jasmine Rice (4 ounce).
In a small saucepan, add Water (1 cup) and the jasmine rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes.
Remove from heat, fluff, and hold until plating.
In a medium saute pan, heat Canola Oil (1 tablespoon) over high heat.
When the oil is hot, add the Shallot (1), Serrano Chili (1), Lemongrass (1 stalk) and cook for 1 minute until fragrant.
Add the chicken mixture and Red Bell Pepper (1/2). Stir and cook for 1 minute undisturbed.
Add the Coconut Milk (1/2 cup) and lower heat to medium low. Cook for 7 minutes, stirring occasionally. Remove chicken from heat and set aside until plating.
Meanwhile, in a medium sauce pan over medium high heat, add Canola Oil (1 tablespoon). When hot, add the Garlic (1 clove) and stir fry until aromatic.
Add the Broccolini (8 ounce), Salt (1/4 teaspoon), and Water (1 tablespoon), and cook for three 3 until tender. Remove from heat and set aside for plating.
In the center of two plates, place the jasmine rice. Add the lemongrass chicken over the rice and place the broccolini on the side. Garnish with Fresh Cilantro (0.25 ounce)