Tip the rice into a sieve and rinse under cold water. Pour the coconut milk into a small pan and bring to the boil. Add the rice, a pinch of salt and 200ml boiling water. Cover and simmer for 8-10 mins, or till the liquid is absorbed. Remove from the heat and set aside, lid on, to steam for another 5 mins to finish cooking the rice. It will keep warm in the pan with the lid on if it's ready before the beef.
While the coconut rice cooks, peel and finely chop the shallots. Halve, deseed and dice the chilli. Peel and grate or crush the garlic. Set your oven to its lowest setting.
Warm 1 tbsp oil in a deep frying pan or wok over a medium heat. Add the beef mince. Stir fry for 5 mins, breaking up the meat into small pieces and draining off any excess liquid. Add the shallots, chilli and garlic and cook for 5-8 mins over a high heat, stirring occasionally, till the meat is well browned.
Stir in 1 tbsp Thai red curry paste, mix well, and cook for 1 min to mingle the flavours. Remove from the heat and stir in 2 tbsp tamari. Spoon the beef into an ovenproof dish and keep warm in the oven.
Wipe the pan clean with kitchen paper. Roughly chop the broccoli into even-sized florets and chunks of stalk. Put the pan back on a medium heat and add 1 tsp oil. Add the broccoli with 2 tbsp water and stir fry for 3-4 mins till the broccoli is just tender.
Zest the lime and stir the zest into the rice. Divide the limey coconut rice between 2 warm bowls and spoon over the Thai beef. Garnish with coriander leaves. Serve with the broccoli on the side and lime wedges for squeezing.