Place ginger, lemongrass, garlic, red chili, 1/3 cup cilantro, and 2 tbsp of water in a blender or food processor. Pulse until a chunky mix has formed.

Bring coconut milk and chicken broth to a low simmer in a medium pot, reduce heat and keep warm. It's best to keep this pot immediately adjacent to your risotto pan with a ladle in it. 

Add vegetable oil to a large pan over med-high heat. Once hot, add the cilantro mixture from the blender and cook, stirring, for 3-4 minutes until the mixture begins to dry out. Add rice, stirring continuously for 1-2 minutes until rice is well coated. Add fish sauce and stir for 1-2 minutes until the rice has absorbed the sauce.

Reduce heat to a low simmer, one or two up from the lowest setting.

Using a soup ladle add 1 to 2 ladles of the coconut milk/chicken broth mixture to the rice every few minutes, once the rice has fully absorbed the previous liquid. Do this until you have 2 or 3 ladles left to add.

When you add the liquid, stir the mixture so the liquid becomes evenly distributed. I then let it sit until the liquid is mostly absorbed. Be sure to watch the pan, it feels almost instantaneous when the rice needs more liquid.

At this point (with 2-3 ladles left to add in) add your prawns into the rice and continue adding in the liquid.

Meanwhile, toss the bell pepper slices, mango slices, 1/2 cup cilantro, Thai Basil, green onion, lime juice, and sesame oil together in a medium bowl.

To serve, divide the rice mixture among four shallow bowls and top with the salad.