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1
Make the curry sauce by heating the chili oil in a large saucepan over medium heat.
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2
When the oil is hot add the onion, garlic, and ginger.
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3
Saute for about about 30 seconds then add the chicken broth.
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4
Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well.
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5
Simmer for 5 minutes then add the coconut milk.
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6
Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
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7
Add the julienned carrots and zucchini, and the frozen peas.
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8
Simmer mixture for 10 minutes or until carrots become tender.
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9
Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
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10
Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
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11
Toast the flaked coconut by preheating your oven to 300 degrees.
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12
Spread coconut on a baking sheet and toast it in the oven.
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13
Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark.
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14
After 25 to 30 minutes the coconut should be light brown.
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15
Take it out of the oven and let it cool.
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16
Cut the chicken breasts into bite-size pieces.
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17
Coat the chicken and shrimp with corn starch.
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18
Heat the vegetable oil in a wok or large skillet over medium heat.
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19
Add the coated chicken to the pan and saute it for a couple minutes, turning as it cooks.
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20
Add the shrimp to the pan.
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21
Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
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22
Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice.
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23
Press down on the rice.
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24
Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
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25
Arrange an equal portion of chicken and shrimp around the rice.
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26
Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
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27
Drizzle peanut sauce over the dish concentrating most of it on the rice.
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28
Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice.
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29
Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top.
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30
Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.
