Heat a medium pot with 2 tablespoons of oil. Add the coconut milk and cook over medium heat till it reduces and starts to colour and split. Add the onion, ginger, garlic and curry paste till soft and fragrant. Stirring constantly then add the chicken pieces and stir till starting to turn white. Add the soy sauces and keep stirring. Simmer for 15 minutes on low. The chicken will start t to produce it's own sauce as it cooks. Taste for salt and add lemon juice and simmer for 5 more minutes or till cooked through.

While this is cooking start on the rice. Use a rice cooker or cook on the stovetop.

Rinse the rice in a colander and drain well. Put the rice and the coconut milk and water with the desiccated coconut into a pot with a small pinch of salt and stir well. Put on the lid and bring up to the boil making sure that you can see steam then turn right down & leave for 10 minutes. Turn off and let stand another 10 minutes without lifting the lid.

Put the peanuts in a pot in cold oil that just covers them. Bring up to the boil slowly. Once the oil is hot and boiling let it continue for several minutes till the peanuts are just starting to colour. Scoop out the nuts and drain on kitchen paper. Now empty the anchovies into the oil and fry till just colouring and drain on kitchen paper

Serve the chicken with coconut rice 1/2 a boiled egg and steamed greens