Put shallots, garlic and jalapenos on a shallow metal baking tray and broil on high for 8 minutes, turning every 2 minutes. Be careful not to burn them but make sure they are browned.

Transfer shallots, garlic and jalapenos to a food processor. Add 2 tablespoons chopped ginger, basil stalks, 1/2 cup cilantro, sesame oil and 1 tablespoon canola oil. Process until the mixture becomes a paste (it will still be chunky but try to get it as paste-like as possible).

Heat the remaining tablespoon canola oil in a large non-stick skillet over medium-low heat. Add the paste and cook for 10 minutes, stirring occasionally. Turn the heat to medium high and add the sliced chicken. Cook for 5 minutes, stirring frequently so the chicken cooks evenly and becomes coated with the paste.

Spoon the coconut milk into the skillet, reserving the coconut water. (The coconut milk is the white part at the top of the can. If you were to use full-fat coconut milk, this would be the coconut cream). Cook for 2-3 minutes or until the mixture starts to thicken. Add the onion and cook for 3 minutes.

Add the coconut water, chicken stock, fish sauce, soy sauce, oyster sauce, lemongrass, basil, 1/2 cup cilantro, 1 tablespoon chopped ginger, and maple syrup to the skillet. Simmer over medium heat for 10-15 minutes, stirring occasionally.

Stir in the zest and juice of the two limes right before serving. Remove the lemongrass stalks if you used stalks and garnish with cilantro leaves. Serve with brown rice or Thai brown rice noodles.