2 teaspoons chili oil
1/4 minced onions
2 tablespoons minced garlic
2 teaspoons minced peeled fresh ginger
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground mace
1/4 teaspoon ground tumeric
3 cups coconut milk
start this sauce first! Heat the chili oil in a large skillet. Saute the onions, garlic, and ginger. Add chicken broth and all the spices. Simmer for 5 minutes, stirring frequently. Add coconut milk and bring to a quick boil. Then reduce heat and simmer for 20 minutes (or until sauce thickens)
start the rice cooking while the curry sauce thickens. 1 and 1/3 cup rice in 2 and 2/3 cups water should yield 4 cups total cooked rice.
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
microwave the veggies until thawed and slightly soft. these will be added to the curry sauce once it is done thickening. this can be done at any point during the 20 minutes the curry sauce is thickening.
chicken and shrimp
2 boneless, skinless chicken breasts
16 large shrimp, peeled and deveined
1/4 cup corn starch
1/2 cup vegetable oil
cut the chicken up in bite sized pieces. heat the oil in a large wok. place chicken, shrimp, and cornstarch in a container with lid or large plastic bag and shake to coat. drop meat into hot oil and cook until done (white chicken, pink shrimp!) remove from pan and place on paper towels to drain
I'd recommend doing this BEFORE starting the peanut sauce, since the peanut sauce cooks quickly and burns easily.
1/4 cup creamy peanut butter
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon lime juice
1 teaspoon rice vinegar
1/2 teaspoon chili oil
combine all ingredients in a small saucepan and bring to a simmer while stirring constantly. remove from heat as soon as all ingredients are well combined.
divide rice onto 4 plates (in rounded balls)
spoon chicken and shrimp around the ball of rice
spoon warm curry/veggie sauce on the meat, not the rice
drizzle the peanut sauce across the dish, mostly on the rice
crumbled parsley flakes, chopped peanuts, and julienned green onions on the rice
toasted coconut on the meat/curry sauce
supposedly serves 4, but would be LARGE servings
as presented, a serving is 1300 calories! if you use the same amount to serve 6 people, it is probably more than enough food and comes down to about 865 calories per serving.
other ways to bring down the calorie count: skip the peanuts as garnish, skip the coconut as garnish, make this an all shrimp dish (shrimp are 30 calories an ounce and chicken breast is 47 calories an ounce), grill the meat instead of pan frying it...
been gone a while, so nice to be back!
- Bangbang chicken and shrimp