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

Make the Thai yellow curry: Heat olive oil in a large pot over medium-low heat. Sauté onion until softened. Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder. Cook for 3 minutes. Add ¾ of the coconut milk and stir. Mix the cornstarch with the reserved coconut milk and add to the pot. Bring to a boil, then reduce to a simmer for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.

Prepare the crab rangoon: Heat canola oil in a deep pan to 350°F (180°C). In a bowl, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil until smooth. Place 1–2 tsp of filling in each wonton wrapper. Wet the edges with water and fold into triangles or pouches. Seal tightly. Fry in batches for 2–3 minutes until golden and crispy. Drain on paper towels.

Steam the broccolini: While the curry simmers, bring a pot of water to a boil with a steamer basket on top. Add broccolini, cover, and steam for 5–7 minutes until tender. Season with salt.

Serve: Plate the curry with rice and steamed broccolini. Serve crab rangoon with sweet chili sauce and a glass of coconut water.