Dice the onion into 1/4-inch pieces, mince the garlic, grate the ginger, peel and slice the carrot into 1/4-inch rounds, cut the zucchini into 1/2-inch half-moons, cut the chicken into 1-inch bite-sized chunks, peel and devein the shrimp, slice the green onions on the bias, and measure out all your spices. Start cooking the jasmine rice according to package directions so it's ready by the time you plate. Having everything prepped and rice cooking ensures you won't be rushed during the final assembly.

Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in a large pot over medium heat. Add the diced onion, minced garlic, grated ginger, and red pepper flakes, stirring frequently until the onion softens and becomes fragrant, about 3-4 minutes. This creates an aromatic foundation that will carry all the complex flavors throughout the dish. Add the cumin, coriander, paprika, salt, allspice, and turmeric, stirring constantly for about 30 seconds to toast the spices slightly and release their essential oils.

Pour in 1/2 cup water and bring to a boil, then add the 14 oz coconut milk and bring back to a boil. Add the fish sauce (this ingredient adds savory depth without making the sauce fishy), then reduce heat to low and simmer for 15-20 minutes to allow the spices and coconut milk to fully infuse and mellow. Add the sliced carrots, half-moon zucchini, and peas, and continue simmering for 10 minutes until the vegetables are tender but still have slight texture. I find that adding vegetables near the end prevents them from becoming mushy while still cooking them through.

In a small bowl, whisk together the creamy peanut butter, 3 tablespoons water, sugar, soy sauce, rice vinegar, and lime juice until smooth. Pour this peanut sauce mixture into the simmering curry pot, stirring well to combine, and heat until the mixture just begins to bubble. This peanut-curry hybrid sauce is what makes the Bang Bang Chicken distinctive—the combination of creamy peanut butter with the spiced curry creates that signature rich, complex flavor.

In a shallow bowl, combine the corn starch with salt and pepper to taste. Toss the chicken chunks and shrimp separately in the cornstarch mixture until evenly coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry the chicken chunks until golden brown on the outside and cooked through, about 5-7 minutes total, then transfer to a plate. In the same skillet, fry the shrimp for about 2 minutes per side until pink and cooked through, then remove to the plate. The cornstarch creates a light, crispy exterior that contrasts beautifully with the tender interior.

Divide the cooked jasmine rice among serving plates as the base. Top each plate with the fried chicken and shrimp from Step 5, then ladle the warm curry-peanut sauce with vegetables from Step 4 over the top. Garnish generously with toasted sesame seeds, sliced green onions, and fresh cilantro leaves. The warm sauce will continue to coat the crispy proteins while the fresh garnishes add brightness and textural contrast to each bite.