Basil Chicken Curry With Coconut Rice

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1 1/2 cups basmati rice

2 1/4 cups water

1 teaspoon canola oil


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

1/2 cup chopped dry-roasted peanuts

Sliced avocado and mango, for serving

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