Cut the chicken breast into 1-inch bite-sized chunks and ensure the shrimp are peeled and deveined. Combine the cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl. Working in batches, coat the chicken and shrimp thoroughly in the cornstarch mixture, shaking off any excess. This light coating will create a delicate crispy exterior when seared. While the proteins coat, mince the garlic, grate the ginger, dice the onion into 1/4-inch pieces, julienne the carrot, and quarter the zucchini lengthwise before slicing into 1/2-inch pieces. Have the jasmine rice cooked and ready before you begin the cooking process.

Heat 2 1/2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Working carefully, add the cornstarch-coated chicken pieces and cook for 2 minutes per side until lightly golden, then transfer to a plate. Add the shrimp to the same pan and cook for about 2 minutes until they turn pink and opaque, then remove and set aside with the chicken. I like to keep the proteins slightly underdone at this stage since they'll continue cooking when mixed with the hot sauces later.

In the same skillet, whisk together the creamy peanut butter, 2 1/2 tbsp water, 1 1/2 tbsp sugar, 1 tbsp soy sauce, 1 1/2 tsp rice vinegar, 1 1/2 tsp lime juice, 1/4 tsp red pepper flakes, 1 1/2 tsp olive oil, and 1 1/2 tsp sesame oil over medium heat. Stir constantly until the sauce becomes smooth and starts to bubble gently around the edges. Once bubbling, remove from heat, cover, and set aside. This sauce will be drizzled over the finished bowls as a vibrant finishing touch.

In a separate large pot or deep skillet, heat 1 1/2 tsp olive oil and 1 1/2 tsp sesame oil over medium heat with 1/4 tsp red pepper flakes. Add the diced onion and cook for 3-4 minutes until it becomes translucent and softens. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. These aromatic layers build the foundation of the coconut sauce, so don't rush this step—the flavors need time to bloom and infuse the oil.

Add the cumin, coriander, paprika, 1/2 tsp salt, 1/4 tsp pepper, allspice, and turmeric to the pot and toast the spices for 30 seconds, stirring constantly to prevent burning. Add 1/2 cup water and bring to a boil, then pour in the 14 oz full-fat coconut milk and 1 tsp fish sauce, stirring well to combine. Return to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until the sauce thickens and deepens in color. Stir in 1 tsp honey at the end to balance the spices.

Add the julienned carrots, sliced zucchini, and peas to the simmering coconut sauce and cook for 10 minutes until the vegetables are tender but still have a slight bite. Return the seared chicken and shrimp from Step 2 to the pot, stirring gently to heat them through in the sauce for about 2 minutes. Taste and adjust seasoning as needed—this dish should have a balance of creamy, spicy, and savory flavors.

Divide the cooked jasmine rice among serving bowls and top each with a generous portion of the coconut curry mixture with chicken and shrimp. Drizzle the reserved peanut sauce from Step 3 over the top, then garnish with toasted coconut flakes, crushed peanuts, sliced green onions, and toasted sesame seeds. The combination of creamy coconut sauce, rich peanut sauce, and crunchy-chewy garnishes creates an exciting contrast of textures in every spoonful.