Time to create: 30 minutes.
1 1/2 cups Basmati rice.
2 1/4 cups water.
1 teaspoon canola oil.
Dash of salt.
1/2 cup shredded unsweetened coconut.
2 tablespoons extra-virgin olive oil.
2 tablespoons finely minced fresh ginger.
1 1/2 pounds skinless, boneless chicken breast-cut into half inch strips.
Freshly ground pepper.
1 medium yellow onion-finely diced.
1 14 ounce can unsweetened coconut milk.
1 cup chicken stock.
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 dry roasted peanuts.
Sliced avocado and mango.
In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over lowheat 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: If you have a peanut allergy, you can substitute chopped walnuts for peanuts
Chicken breast tips also called chicken breast cutlets, or simply cutlets, bone-less chicken breasts are split chicken breasts with all the skin and bone removed. Quick cooking and low in fat, they are the most popular poultry cut in the United States.Since, boneless chicken breasts are very expensive and tenders even more so, you may find it worth your time to bone and skin your own.
How to bone and skin chicken breast: First, peel off the skin with your fingers. Locate the wishbone at the wide end of the breast(opposite the cartilage tip), scrape it free of the surrounding flesh with the tip of the paring knife, and pull it out. Place the breast skinned side up on your work surface and press down firmly with the heel of your hand to break the membrane covering the reddish breast bone and cartilage tip. Turn the breast over. Using a point of a paring knife, cut around the shoulder bones attached to the breastbone at the wide end of the breast and remove them. Free the cartilage from the flesh with the tips of your fingers,then pull out. Slip your fingers beneath the rib bones and work them free of the flesh. Cut breast in half at the breastbone line then trim any edges. Remove the long, white tendon that runs through each tenderloin.With the breast placed tenderloin side up, pull the thick end of the tenderloin away from the breast.Holding the tip of the tendon down, scrape against the tendon with a knife until it detaches from the flesh.