Chicken and Shrimp Stir-Fry with Asian Coconut Sauce

(Serves 6)



Ingredients

Asian Coconut Sauce
30 mL (2 tbsp)	Grape seed oil
1 pc	Onion, diced
2 cloves	Garlic, sliced
20 g (2/3 oz)	Ginger, sliced
10 mL (2 tsp)	Vindalloo curry paste
5 mL (1 tsp)	Frank's® REDHOT® Sauce
90 mL (3 oz)	Canned diced tomatoes in juice
1 can – 400 mL (13 oz)	Coconut milk
60 mL (4 tbsp)	Peanut butter
10 mL (2 tsp)	Lime juice
To taste	Kosher salt
To taste	Fresh ground black pepper
Stir Fry
30 mL (2 tbsp)	Grape seed oil
240 g (8 oz)	Chicken breast cut into strips
240 g (8 oz)	Shrimp, peeled and de-veined
800 g (27 oz)	Assorted stir-fry vegetables (onions, celery, carrots, peppers, broccoli, bok choy, bean sprouts, etc.)
15 mL (1 tbsp)	Sesame seed oil
To taste	Kosher salt
To taste	Fresh ground black pepper
Garnish	Chopped peanuts, or toasted sesame seeds
Garnish	Green onions, thinly sliced

Method

1. Preheat an electric skillet to 180ºC (350ºF).
2. To hot skillet, add grape seed oil. To hot oil, add onions, garlic and ginger. Sauté until onions start to soften. Add curry paste, hot sauce and stir until well distributed. Add tomatoes, coconut milk, peanut butter and lime juice.
3. Reduce heat to 90ºC (200ºF) and simmer for 10 minutes.
4. Transfer sauce to a blender and blend until smooth. Transfer back to skillet, season to taste and keep hot until ready to use, or cool to room temperature and refrigerate if not using immediately.
5. Preheat a wok over a gas flame until hot. Add grape seed oil. To hot oil add chicken and shrimp, giving a quick sauté. Add sesame seed oil then immediately add vegetables (in the order described above, except for bean sprouts), while continuously stirring. Ladle a desired amount of Asian coconut sauce into the stir-fry and continue cooking until chicken is cooked through, about 4-5 minutes.
6. Add bean sprouts and give another quick stir. Remove from heat. Season with salt and pepper if necessary.
7. Transfer stir-fry to a bowl or mini Chinese food take-out container and garnish with chopped peanuts or toasted sesame seeds and thinly sliced green onions, eat with chopsticks.

• Eliminate seafood and chicken for a vegetarian stir-fry.

• Beef, eggs, tofu, or your choice of meat or seafood can be used in stir-fry.

• For best stir-fry results always start with vegetables that take longer to cook and work your way to ones that take less time.

• Chicken legs and thighs can be used in place of, or with chicken breast.

• Jackson Triggs Niagara Gewürztraminer

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