Bang Bang Chicken and Shrimp

Preheat oven to 300 degrees F. Spread coconut on a baking sheet and toast 20-25 minutes or until lightly browned. Stir the coconut around every 10 minutes so that it browns evenly. Allow to cool. You just want to toast the coconut.

In a large saucepan over medium heat, heat chili oil. Add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add cumin, coriander, paprika, salt, black pepper, and turmeric and stir to combine. Simmer for 5 minutes then add the coconut milk.

Bring the mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots, zucchini, and frozen peas. Simmer the mixture for 10 minutes or until carrots become tender.

In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat just until the mixture begins to bubble, then cover the pan and remove from the heat.

Cut the chicken breasts into bite-size pieces, coat the chicken with 1/4 cup corn starch, set aside. In a separate bowl combine shrimp with 1/4 cup corn starch, set aside.

Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté until no longer pink.  Add the shrimp to the pan and cook 3 to 5 minutes, then remove to paper towels to drain.

To serve, fill a small soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap, 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 vegetable sauce over the chicken and shrimp, being careful not to get any sauce on top of the rice …