Basil Chicken Curry with Coconut Rice

Ingredients

• 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

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