Curry Coconut Sauce:
1 tsp. olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
1 small onion, chopped
1 tsp ginger, minced
1/2 c. water
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp paprika
1/4 tsp salt & pepper
1/4 tsp allspice
1/4 tsp turmeric
14 oz coconut milk (1 can)
1 medium carrot, julienned
1 small zucchini, sliced and quartered
1/2 c. peas frozen
In a medium sauce pan heat the first three ingredients. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add carrots, zucchini, and peas. Cook for another 10 minutes.
Peanut Sauce:
1/4 c. peanut butter, creamy
2 Tbsp water
1 Tbsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes
Add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Chicken and Shrimp:
1 chicken breast, cut to bite size
10 medium shrimp
1/4 c. cornstarch
2 Tbsp olive oil
2 c. rice, cooked
Heat the oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Assemble Plates:
Press the rice into a bowl and invert onto 4 plates. Add chicken and shrimp, dividing them equally around the rice. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the rice. Top with crushed peanuts, sesame seeds if desired, green onions, and some flaked coconut.
