Tempeh Crumbles With Coconut Rice

Name: Tempeh Crumbles With Coconut Rice
Ingredients: ¾ cup unsweetened coconut milk; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup jasmine rice, rinsed; 3 Persian cucumbers, thinly sliced; 3 Tbsp. unseasoned rice vinegar; 1 lb. tempeh; ¼ cup grapeseed or vegetable oil; 2 shallots, thinly sliced; 3 garlic cloves, thinly sliced; ¼ cup chili crisp; ¼ cup low-sodium soy sauce; 2 Tbsp. toasted sesame oil; ½ cup salted or unsalted roasted peanuts, coarsely chopped; Torn basil leaves (for serving)