Basil Chicken Curry with Coconut Rice

• 1 1/2 cups basmati rice
• 2 1/4 cups water
• 1 teaspoon canola oil
• Salt
• 1/2 cup shredded unsweetened coconut
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh ginger
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
• Freshly ground pepper
• 1 medium onion, chopped
• One 14-ounce can unsweetened coconut milk
• 1 cup chicken stock or canned low-sodium broth
• 1 1/2 tablespoons Thai green curry paste
• 1/3 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
• Freshly ground pepper
• 1/2 cup chopped dry-roasted peanuts
• Sliced avocado and mango, for serving

1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover.
2. Simmer over low heat for 15 minutes.
3. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes.
4. Transfer to a plate and let cool.
5. In a large skillet, heat 1 tablespoon of the olive oil.
6. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds.
7. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes.
8. Transfer to a bowl.
9. Add the remaining 1 tablespoon of olive oil to the skillet.
10. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
11. Add the coconut milk, stock and curry paste and bring to a boil, stirring.
12. Simmer the sauce for 5 minutes, until thickened.
13. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes.
14. Season with salt and pepper.
15. Transfer the rice to a bowl; sprinkle with the coconut.
16. Transfer the chicken to another bowl.
17. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
18. Serve the avocado and mango on the side.

basmati rice, water, canola oil, salt, coconut, extravirgin olive oil, fresh ginger, skinless, freshly ground pepper, onion, milk, chicken stock, green curry, basil leaves, cilantro, scallions, freshly ground pepper, peanuts, avocado

Taken from www.foodandwine.com/recipes/basil-chicken-curry-with-coconut-rice (may not work)