In your large pot, heat the 2 tablespoons of coconut oil over medium heat. Once melted, add the finely chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the bite-sized chicken thigh chunks to the pot. Season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
Stir in the arborio rice and the 3 tablespoons of red curry paste. Allow the rice to toast for about 2 minutes, stirring frequently to ensure it absorbs the flavors.
Begin adding the warmed chicken broth, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more. This process will take about 20 minutes.
Once the rice is creamy and al dente, stir in 1 cup of the coconut milk, lime juice, brown sugar, and soy sauce. Mix well and let it simmer for another 5 minutes, allowing the flavors to meld.
Fold in the sliced baby bok choy, cherry tomatoes, and pineapple chunks. Cook for an additional 3-4 minutes until the bok choy is wilted, and the tomatoes are slightly softened.
Remove the pot from heat and stir in the remaining coconut milk and torn basil leaves. Adjust seasoning with more lime juice if desired, and serve warm.
