COCONUT CHICKEN & SHRIMP CURRY DRIZZLED WITH PEANUT SAUCE

INGREDIENTS

Curry Coconut Sauce

• 1 tsp olive oil
• 1 tsp sesame oil
• ⅛  tsp Red Hot Chili Flakes
• 2 cloves garlic minced
• 1 small onion chopped
• 4 tsp Thai Seven Spices
• 1 cup water
• ¼  tsp Himalayan Pink Salt or to taste
• 1 can coconut milk full fat or cooking cream 
• 1 medium carrot julienned
• 1 small zucchini julienned
• ½ cup peas frozen

Peanut Sauce

• ¼  cup peanut butter creamy
• 2 tbsp water 
• 1 tbsp sugar
• 1 tbsp soy sauce 
• 1 tsp rice vinegar
• 1 tsp lime juice
• ⅛ tsp Red Hot Chili Flakes

Chicken and Shrimp

• 1 chicken breast cut into bite size pieces
• 10 medium shrimp shelled
• ¼  cup cornstarch 
• 2 tbsp vegetable oil
• 2 cups rice cooked

Garnish

• ½  cup coconut flakes
• ¼  cup peanuts chopped
• 2 green onions chopped

INSTRUCTIONS

1. Chicken and Shrimp: Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken and shrimp with cornstarch, salt and pepper. Fry for 2 minutes per side or until slightly golden. Set aside

2. Peanut Sauce: Add all ingredients in a small pan on low heat until the mixture begins to bubble; add more water if needed. Once done, cover and set aside

3. Coconut Curry: Place a pan over medium heat,  add olive oil, sesame oil and red chili pepper flakes. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add Thai Seven Spices and water and stir well. Once the mixture boils, add coconut milk, julienned carrots, zucchini, and peas. Bring back to boil and let the sauce simmer for 20 minutes on low-heat

4. Assemble plates: Pour the coconut curry into 4 plates. With the help of an ice-cream scoop or a small cup, create a rice ball in the centre of each plate. Place the chicken and shrimp around the rice. Drizzle peanut sauce over the curry and rice. Garnish with peanuts, green onions and coconut flakes