Make Coconut Rice:
Heat the oil in a saucepan.
Add the rice and stir for a couple of minutes until the grains start to turn opaque.
Add the coconut milk, water, and salt to taste. Bring to a boil, cover tightly with a lid, and simmer until done for 15 minutes. Leave the lid on for at least another 10 minutes after cooking before you handle the rice.
With a fork, gently fluff up and mix the grains with any of the coconut-milk solids that might have separated to the top.
Make Thai Curried Chickpeas:
Heat the oil in a skillet and add the onions. Stir-fry until they brown.
Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.
When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
Add the remaining 1 tbsp of red curry paste and stir in.
Check if you need salt. Add the basil leaves and turn off the heat.
Make Thai Red Curry Paste:
Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.