Prepare the rice: Rinse and cook the rice according to the package instructions. Once tender, season with salt and pepper. Keep warm, covered with a lid.

Make the Thai Yellow Curry: Heat olive oil in a large pot over medium-low heat.

Add onion and sauté until softened. Add chicken and cook for 1-2 minutes.

Stir in ginger, garlic, and curry powder; sauté for 3 minutes. Pour in ¾ of the coconut milk and stir.

Mix cornstarch with the reserved ¼ of the coconut milk, then add to the pot.

Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Adjust thickness by adding water if needed. Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.

Prepare the Crab Rangoon: Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F (180°C).

In a bowl, combine cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix until smooth.

Place 1-2 tsp of filling in the center of each wonton wrapper.

Wet the edges with water and fold into a triangle or pouch shape, sealing tightly.

Fry crab rangoon in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Steam the Broccolini: While the curry is simmering, bring a small pot of water to a boil and place a steamer basket over it.

Add broccolini to the basket, cover, and steam for 5-7 minutes until bright green and tender. Season with a pinch of salt once done.

Serve: Plate the Thai yellow curry with rice and steamed broccolini. Serve crab rangoon with sauce and coconut water.