Ingredients Jump to Instructions ↓

  1. 2 teaspoons chili oil

  2. 1/4 cup onion

  3. 2 tablespoons minced garlic cloves

  4. 2 teaspoons ginger

  5. 1 cup chicken broth

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon ground coriander

  8. 1/2 teaspoon paprika

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon ground black pepper

  11. 1/4 teaspoon ground mace

  12. 1/4 teaspoon turmeric

  13. 3 cups coconut milk

  14. 2 medium carrots , julienned

  15. 1 small zucchini , julienned

  16. 1/2 cup frozen peas

  17. 1/4 cup creamy peanut butter

  18. 2 tablespoons water

  19. 4 teaspoons sugar

  20. 1 tablespoon soy sauce

  21. 1 teaspoon rice vinegar

  22. 1 teaspoon lime juice

  23. 1/2 teaspoon chili oil

  24. 2 chicken breast fillets

  25. 16 large raw shrimp , shelled

  26. 1/4 cup cornstarch

  27. 1/2 cup vegetable oil

  28. 4 cups cooked white rice

  29. 1 1/2 cups flaked coconut

  30. 1/2 teaspoon dried parsley , crumbled

  31. 2 tablespoons peanuts

  32. 2 green onions , julienned

Instructions Jump to Ingredients ↑

  1. Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

  2. 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. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.

  3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. 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. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.

  4. Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.

  5. Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. 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. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.

  6. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up. ?


Send feedback