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