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In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 min.
Meanwhile in a med skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 min. Transfer to a plate and let cool.
In a large skillet, heat 1 T of the olive oil. Add 1 T of the ginger and cook over med-hi heat until fragrant, about 30 sec. Add the chicken, season with salt and pepper and cook until lightly browned, abut 5 min. Transfer to a bowl.
Add the remaining 1 T of the olive oil to the skillet. Add the onion and the remaining 1 T of ginger; cook over med heat for 5 min, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 min until thickened.
Add the ckicken, 1/3 c basil, 2 T cilantro and the scallions; simmer until the chicken is cooked through, 5 min. Season with salt & pepper.
Transfer the rice to a bowl and mix with coconut.
Serve chicken over rice topped with peanuts
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