Preheat the grill to medium heat and toast the desiccated coconut on a baking tray until golden-brown.
Place rice in a pan with 400ml water and 20g butter, then bring to a boil.
Reduce heat to low and cook for 12-15 minutes until water is absorbed.
Heat oil in a frying pan and sauté the sliced onion for 2-3 minutes until soft.
Stir in the curry paste and cook for one further minute.
Add the chicken to the pan and stir until coated in the sauce.
Mix in tomatoes and coconut milk, bring to a boil, then simmer for 10 minutes.
Stir in coriander, mint, lime juice, remaining butter, salt, and pepper.
Fluff the rice, plate, top with curry, and garnish with toasted coconut.