Creating the Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice is straightforward. Follow these easy steps:

1. Rinse the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. This helps remove excess starch.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, 1 cup of water, grated ginger, lime zest, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until rice is tender and liquid is absorbed.
3. Prep the Chicken: While the rice is cooking, dice the chicken breasts into bite-sized pieces. Set aside.
4. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
5. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
6. Cook the Chicken: Add the diced chicken to the skillet. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and no longer pink.
7. Incorporate the Bell Pepper: Add the sliced red bell pepper to the chicken mixture and stir to combine.
8. Mix in Coconut Milk and Curry Paste: Pour in the coconut milk and add the red curry paste. Stir well to incorporate the paste into the sauce.
9. Simmer: Allow the mixture to simmer on low for about 5 minutes, letting the flavors meld together.
10. Finish with Basil and Lime: Just before serving, stir in the chopped basil and lime juice. Adjust seasoning with salt and pepper as needed.
11. Serve: Fluff the coconut ginger-lime rice with a fork and serve alongside the basil chicken curry.

Following these easy steps will ensure that your dish turns out perfectly every time.