Sauté the shallots and garlic in peanut oil without color. Add the long grain rice and glaze briefly. Pour in the water and coconut milk, season with salt and add the chili pepper.
Simmer the chili pepper only briefly, remove it repeatedly and simmer everything together for 25 minutes at low temperature with the lid closed.
Heat the peanut oil in a frying pan. Fry the peanut kernels in it, add the carrot strips and the long grain rice and roast everything together. Remove from heat, add the chopped cilantro and bring to the table with the salsa.
Pineapple-mango-parsley salsa: Melt the sugar, add the shallot strips, chili and ginger. Extinguish with the white balsamic vinegar and cook. Peel the pineapple and mango and chop both into small cubes. When the liquid becomes syrupy, season with salt and curry, add the pineapple and mango cubes and simmer gently over low heat. Peel, seed and dice the tomatoes. Add the tomato cubes to the salsa form, let it bubble up once, set aside. Just before serving, add the coriander greens.