Coconut Chicken Curry with Thai Black Rice

Ingredients

• 2 cups Thai black sticky rice, rinsed
• ¼ teaspoon salt
• 1 can (14 ounces) unsweetened coconut milk
• ½ tablespoon Thai red or green curry paste, plus more to taste
• 1¼ teaspoons Thai fish sauce
• 1/8 teaspoon granulated garlic
• 2 scallions, thinly sliced (keep white and green parts separate)
• 1 small red bell pepper, seeded and thinly sliced
• 1 1/3 cups frozen shelled edamame
• 1¼ pounds boneless chicken breasts or thighs, cut into 1-inch chunks
• 20 to 25 large basil leaves
• Japanese soy sauce (tamari or shoyu), to taste (optional)

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