Chicken and Shrimp Curry with Peanut Sauce

Chicken and Shrimp Curry with Peanut Sauce

Serves 4

Ingredients:
Curry Sauce:
Chili oil
Onion, chopped
Garlic, minced
Fresh ginger, minced
Chicken broth
Salt and pepper
Curry spices
Coconut milk
Carrots, zucchini and frozen peas

Peanut Sauce:
Peanut butter
Sugar
Soy sauce
Lime juice
Rice wine vinegar
Chili oil
2 tablespoons water

Chicken and Shrimp:
Chicken, cut into pieces
16 large shrimp, peeled and deveined
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice

Garnish:
Flaked coconut, toasted
Parsley
Chopped peanuts
Julienned green onions

Directions:
1. For the curry sauce, heat the chili oil in a large skillet over medium heat and sauté the onion, garlic and ginger until soft. Add the broth, salt, pepper and spices and simmer about 5 minutes. Add the coconut milk, bring to a quick boil, then simmer about 20 minutes until thickened.
2. Lightly steam the carrots, zucchini and peas, drain and add to the sauce. Simmer until tender.
3. For the peanut sauce, stir the peanut butter, sugar, soy sauce, lime juice, vinegar, chili oil and water in a small saucepan over medium-low heat until it just simmers. Cover and cool.
4. Toast the coconut on a baking sheet at 300°F, stirring every 10 minutes, until evenly browned.
5. Coat the chicken and shrimp with cornstarch. Heat the oil in a wok and stir-fry the chicken until almost cooked, then the shrimp until pink. Drain.
6. Pack the rice into 4 small bowls and unmold onto plates.
7. Arrange the chicken and shrimp around the rice and spoon curry sauce over them, keeping it off the rice.
8. Drizzle peanut sauce over the rice and garnish with parsley, peanuts and green onions. Sprinkle coconut over the chicken and shrimp.

Make Ahead:
The curry sauce, peanut sauce and toasted coconut can all be made ahead. Reheat the sauces gently.