Thai Curried Chicken or Shrimp Erik style

Ingredients

• 2-3 c rice (we prefer jasmine or glutinous/sticky rice)
• 1-2 lb chicken pieces, white or dark, boneless, skinless or not – whatever you have on hand, we prefer thighs (or 1 lb shrimp, peeled and deveined)
• 1 tsp garlic powder (approx.)
• 1 tsp onion powder (approx.)
• 1/2 tsp ground ginger (approx.)
• 1 Tbsp salt
• 1 large onion
• 3-4 clove garlic
• 1 Tbsp minced fresh ginger root (optional)
• 1 large red, orange or yellow bell pepper (or a combination of all of the above)
• 1 c fresh broccoli
• 2 large carrots
• 2 stalks celery
• 1/4 head napa cabbage
• 4-6 bunch baby bok choy
• 1 c fresh pineapple chunks (or 1 can pineapple chunks) (optional)
• 8-10 sprig(s) fresh thai basil - remove stems, use leaves (approx.) -
• 1/2 c palm sugar
• 2 can(s) coconut milk or cream
• 1 can(s) water chestnuts - drained
• 1/4 c coconut oil (can use peanut oil) (approx.)
• 1-2 Tbsp toasted sesame oil
• 1-2 Tbsp cornstarch

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