Add coconut milk to a medium saucepan. Bring to the boil and then add rice, salt, ginger.
Stir to combine and then place the lid on the pot and turn down the heat to the lowest setting.
Allow the rice to cook 10 minutes on low and turn the heat off and let the rice sit on the stove, covered for another 20 minutes.
After 20 minutes remove the lid and add the lime juice and zest and basil. Fluff the rice with a fork.
Curry
Heat a large frypan over medium heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through.
Remove the chicken and place on a plate.
Add another tablespoon of olive oil to the pan .
Add the peppers and corn, saute for 2-3 minutes, then add the green beans, ginger and garlic. Saute the veggies until they just begin to soften.
Add the chicken back to the pan and toss everything together.
Add the curry powder and curry paste to the pan and coat all the veggies and chicken.
Cook for a minute and then add the coconut milk and fish sauce.
Stir to combine , bring to the boil , cook till the sauce thickens slightly.
Remove from the heat and stir in the basil.
Serve the curry next to the rice and naan bread on the side.