Ingredients For the curry sauce 2 tsp chilli oil
2 tbsp garlic, minced
¼ cup shallots
2 tsp ginger
1 cup chicken soup ½ tsp cumin
½ tsp ground coriander
½ tsp paprika
¼ tsp salt
¼ tsp pepper
¼ tsp mace
¼ tsp turmeric
2½ cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
½ cup frozen peas
Peanut sauce ¼ cup smooth peanut butter
2 tbsp water
1 tsp rice vinegar
1 tbsp soy sauce
1 tsp lime juice
4 tsp sugar
¼ tsp chili oil
For the chicken and prawns 2 chicken breast fillets (about 450 g)
15 large prawns, shelled (about 350 - 4-- g unshelled)
¼ cup corn flour
¼ cup oil
2 - 3 cups cooked white rice (about 1 - 1½ cups raw)
To garnish 1 cup flaked coconut
½ tsp dried parsley
2 tbsp peanuts
Method For the vegetable curry sauce
Heat the chili oil in a large pan over medium heat. Add the shallot, garlic and ginger, and cook for about 1 or 2 minutes.
Add the chicken soup.
Add the spices and stir - this recipe DOES need some salt.
Simmer for 5 minutes and then add the coconut milk, and bring this back to the boil.
Reduce the heat and cook on low heat for 20 minutes or until the sauce starts to thicken.
Add the julienned carrots, zucchini and the frozen peas.
Cook this for about 10 minutes or until the carrots are no longer hard.
Cook the rice in a rice cooker if possible as it will stay warm in there till you are ready to serve the meal.
Preheat the oven to 150°/130° fan forced and spread the coconut on baking paper on a tray. Cook for about 5 minutes, check it, and cook for a further 10 minutes, checking every few minutes to make sure it does not burn. Leave to cool.
For the peanut sauce
Mix the peanut butter, water, sugar, soy, rice vinegar, lime juice and chili oil in a small saucepan.
Heat until the mixture just begins to bubble, cover the saucepan, and remove it from the heat.
For the chicken and prawns
Cut the chicken fillets in to bite sized pieces.
Put the corn flour in a plastic bag and add the chicken and the shelled prawns and shake the bag to coat them.
Heat the oil in a wok or similar over medium heat. Add the chicken and cook it for a few minutes, turning it as it goes golden.
Add the prawns to the pan and cook for about 2 minutes, then remove the chicken and prawns from the flame.
Put the rice in a tea cup, press it down a bit and invert this in the middle of each plate. Tap and it will come out looking very professional!
Arrange the prawns on one side of the rice and the chicken on the other.
Spoon the vegetable curry sauce over this, taking care not to pour it on the rice.
Next, spoon the peanut butter sauce over the rice.
Add some of the dried parsley on the centre of each rice mound.
Add some peanuts on this parsley, and sprinkle some of the toasted coconut over the chicken and prawns, and serve. (I actually forgot to put the coconut on top!)
I also added some dried onions - optional.
Quite a fiddly dish to construct but all those flavours together make it well worth the effort for an unusual mixture of tastes.