This recipe can pretty time consuming and intense but it is worth it. This dish can also be on the spicy side. It makes about 4 main dish servings.
To get ready for the last steps, cook the rice and bake the coconut flakes for about a 1/2 hour at 300 on a baking sheet. Stir every ten minutes and cook until light brown. Remove from oven to cool.
Make the curry sauce by heating the chil oil in a large saucepan and add onion, garlic and ginger when hot. Saute for a minute or so and add chicken stock and the spices. Simmer for five minutes and add the coconut milk. Bring to boil and then reduce heat and simmer for 20 min until sauce begins to thicken. Add the vegetables and simmer for ten more minutes.
While the curry sauce is simmering, cut the chicken into bite size pieces and coat the chicken and shrimp with the cornstarch. In skillet heat the vegetable oil and then cook chicken and shrimp. Drain when done.
To build the dish, put cup of rice in a bowl and pack down. Turn upside down on middle of plate leaving a formed pile of rice. Arrange chicken and shrimp around the rice. Spoon the curry sauce over the chicken and shrimp. Drizzle the peanut sauce over the dish with most of it on the rice. Sprinkle the dish with the green onions and coconut flakes. Repeat for other plates.
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|Serving Size: 1 Serving (1417g)|
|Recipe Makes: 4|
|Calories from Fat: 602 (37%)|
|Amt Per Serving||% DV|
|Total Fat 66.9g||89 %|
|Saturated Fat 40.3g||201 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 161mg||50 %|
|Sodium 470.1mg||16 %|
|Potassium 1599.1mg||42 %|
|Total Carbohydrate 185.9g||55 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 172g|
|Protein 73.6g||105 %|
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Calories per serving: 1634
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