• Fast

Ingredients

1. 1 1/2 cups basmati rice
2. 2 1/4 cups water
3. 1 teaspoon canola oil
4. Salt
5. 1/2 cup shredded unsweetened coconut
6. 2 tablespoons extra-virgin olive oil
7. 2 tablespoons minced fresh ginger
8. 1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
9. Freshly ground pepper
10. 1 medium onion, chopped
11. One 14-ounce can unsweetened coconut milk
12. 1 cup chicken stock or canned low-sodium broth
13. 1 1/2 tablespoons Thai green curry paste
14. 1/3 cup plus 2 tablespoons coarsely chopped basil leaves
15. 3 tablespoons minced cilantro
16. 3 scallions, white and light green parts only, cut into 2-inch lengths
17. Freshly ground pepper
18. 1/2 cup chopped dry-roasted peanuts
19. Sliced avocado and mango, for serving

Directions

1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes.
2. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.
3. In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.
4. 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 minutes, until thickened. 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. Season with salt and pepper.
5. Transfer the 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. Serve the avocado and mango on the side.