Basil Chicken Curry With Coconut Rice

30 minutes to make
· · Serves 4
There is another, excellent, version of this recipe ; mine is a bit simpler, uses fewer ingredients, and takes very little time to prepare.

Ingredients
1½ cups basmati rice
2¼ cups water
1 teaspoon canola oil
salt
½ cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons finely minced fresh ginger
1½ pounds skinless, boneless chicken breasts, cut into ½-inch strips
Freshly ground pepper
1 medium yellow onion, finely diced
One 14-ounce can unsweetened coconut miilk
1 cup chicken stock
1½ tablespoons Thai green curry paste
⅓ cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths list
Freshly Basil Chicken Curry With Coconut Rice
½ cup chopped dry-roasted peanuts Sliced avocado and mango, for serving   

How to make it
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.
When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.
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.
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.
Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.
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.
Add the coconut milk, stock, and curry paste and bring to a boil, stirring.
Simmer the sauce for 5 or 10 minutes, just until it thickens.
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.
Season with salt and pepper.
Transfer the warm rice to a bowl; sprinkle with the coconut.
Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.
Garnish with slices of avocado and mango on the side.

Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.