Cook 1 cup of rice according to package instructions. This usually involves rinsing the rice, bringing 2 cups of water to a boil, adding the rice, and simmering until cooked (about 15-20 minutes).

While the rice is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and sauté until they are lightly browned and cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.

In the same skillet, add the red curry paste and cook for about 1 minute until fragrant, stirring constantly to avoid burning.

Pour in the can of coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.

While the coconut milk is heating, chop the bell pepper into bite-sized pieces and cut the broccoli into small florets.

Add the chopped bell pepper and broccoli to the curry sauce. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

Return the cooked chicken to the skillet, stirring to coat it in the sauce. Simmer for an additional 2-3 minutes to heat through and allow the flavors to meld.

Taste and adjust seasoning if necessary with salt and pepper. Serve the Thai chicken curry hot over the cooked rice.