Basil Chicken Curry With Coconut Rice Recipe

Directions:

1. In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over low heat for 15 minutes.
2. When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.
3. Meanwhile, in a medium skillet, toast coconut over moderately low heat, stirring, until golden, about 5 minutes. Don't let it burn. Transfer to a plate and let cool.
4. In a larger skillet, heat 1 tablespoon olive oil. Add 1 tablespoon of the minced ginger and cook over moderately high heat until fragrant, about 30 seconds. Actually, I don't mince the ginger; I use a microplane - it gives you a much better consistency, allowing the ginger to cook much more quickly and evenly.
5. Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.
6. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
7. Add the coconut milk, stock, and curry paste and bring to a boil, stirring.
8. Simmer the sauce for 5 or 10 minutes, just until it thickens.
9. Add the chicken, ⅓ cup of the basil, 2 tablespoons of the cilantro, and the scallions; simmer until the chicken is cooked through, 5 minutes.
10. Season with salt and pepper.
11. Transfer the warm rice to a bowl; sprinkle with the coconut.
12. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
13. To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.
14. Garnish with slices of avocado and mango on the side.
15. Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.