Thursday, February 3, 2011

Bang Bang Chicken & Shrimp Curry

Curry Sauce
4 teaspoons chili oil
1 whole onion minced
3 tablespoons minced garlic cloves
2 teaspoons ginger
1to 2 cup chicken broth
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 Tblsp turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
3/4 Cup of sliced grapes either color

Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil

I cooked the chicken & shrimp in a pan  with alittle bit of oil but not togther then set aside while i made the curry sauce & peanut sauce. when sauces are all done i mixed in the peanut sauce then i added the veggies & grapes and at this point i added the corn starch to thinking it up. using the rest of the chicken broth just in case it's neede at this point you dont want it to thick.
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice ~ put the curry over the rice and add the garnish i toasted the coconut for 20 minutes in a 350 degree over.

1 1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons peanuts
2 green onions, julienned

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