Bang Bang Chicken

Curry Sauce

2 tsp oil

1/4 C onion

2 tsp minced garlic

2 tsp ginger

1 C chicken broth

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground mace

1/4 tsp turmeric

2 cans coconut milk

1 bag frozen peas and carrots

1 small zucchini chopped

Peanut Sauce

1/4 C creamy peanut butter

2 tbsp water

4 tsp sugar

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp lime juice

Make curry sauce by heating oil in a large skillet over medium heat. When the oil is hot add onion, garlic, and ginger. Saute for about 30 seconds then add chicken broth. Add the spices and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil then reduce heat and simmer for 20 minutes until sauce has thickened. Add veggies and simmer for 10 more minutes.

Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and oil in a small saucepan over medium heat. Heat until it begins to boil, then cover and remove from heat.

Toast coconut by spreading it on a baking sheet and toasting in the over for 20-30 minutes at 300 stirring every 10 minutes. Watch closely so that it doesnt get too dark.

Cut chicken into bite sized pieces. Coat with cornstarch and put into oiled skilled for a few minutes, turning until fully cooked, then add to curry sauce.

Pack rice into a cup and invert onto a plate. Spoon curry sauce around the rice. Drizzle peanut sauce over the dish, mostly on the rice. Sprinkle 1/2 tsp dried parsley over the center of the rice. Add chopped peanuts on top, and chopped green onions. Sprinkly toasted coconut over the chicken and shrimp.

1/2 tsp oil