For the Bangkok Chicken
For the Pineapple Rice
Spicy Peanut Sauce
On a clean work surface, with the chicken skin side up, gently poke a finger under the skin. Place a few leaves of cilantro and Thai basil under skin. Repeat with garlic and ginger. Flip pieces over and rub with Thai curry. Cover and reserve.
In a small saucepan bring rice, stock, turmeric and salt to a boil. Lower heat, cover and cook for 15 minutes. Remove from heat. Drain and cool to room temperature. In a large sauté pan over high heat, sauté rice, pineapple, and scallions for 5 minutes. Add egg ribbons. Remove from heat and keep warm.
In a large stock pot over high heat, heat sesame oil and add the ginger and garlic. Saute for 2 minutes. Deglaze pot with soy sauce, mirin and plum wine. Add remaining ingredients except peanut butter and bring a boil. Reduce heat to simmer and cook 1 hour. Remove from heat and whisk in peanut butter.
Preheat grill. Season chicken with salt and cook until just done, about 6 to 8 minutes per side. Remove and keep warm. In the centre of four large dinner plates, place chicken, 2 pieces grilled bok choy, and drizzle with peanut sauce. Garnish with chopped peanuts and Thai basil.