Ingredients

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.

Reviews & Comments 6

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    " It was excellent "
    mystic_river1 ate it and said...
    Perfect as is!
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  • dond 7 years ago
    Invisiblechef: Substituting the rice works -- I've done it.
    Mellian: Really not that much work. You can get the whole dish on the table in less than half an hour.
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  • mellian 7 years ago
    Looks like a lot of work, but I'm sure it will be worth it.
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  • invisiblechef 7 years ago
    I agree what a great recipe, I love every flavor you have here, and it's not too complicated either! What do you think about me substituting brown jasmine rice?

    Marie
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  • kukla 7 years ago
    Excellent post (as per usual) Dond! Easy, yet packed with layers of flavors....works for me. thank you!
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  • trackwidow 7 years ago
    This sounds really good. It's funny you mention your peanut allergy. My husband has a pecan/walnut allergy, so I substitute peanuts and almonds in recipes. What ever works!
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