Cook the rice according to package directions. When soft and cooked, stir in the reserved 2 tablespoons of coconut milk.
While the rice is cooking, combine the fish sauce, thai basil and chili garlic sauce in a food processor and pulse until about the consistency of a pesto. Add the remaining coconut milk and set aside.
In a large skillet over medium-high heat, heat the sesame oil and then the garlic. Once the garlic is fragrant, add the onion, cook until starting to brown a little. Add the chicken and cook just until there is no pink.
Next add the bell peppers (if I was adding the zucchini and carrots I mentioned above I would add them here) and cook until just tender.
Add the coconut milk mixture and bring to a gentle simmer for a couple minute to blend all those delicious flavors.
Serve the chicken mixture over the rice.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/thai-basil-chicken/