Green Coconut Shrimp and Chicken Curry

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12 large shrimp, peeled and deveined

1/2 pound chicken, dark meat cut into 1/2-inch cubes

Salt and freshly ground black pepper

Cooking oil (palm oil would be best)

1/2 piece golf-ball size ginger, sliced

2 cloves garlic, smashed

1 onion diced

1 small eggplant diced

1 green pepper, julienned

1 red pepper, julienned

1 yellow pepper, julienned

1 orange pepper, julienned

2/3 can coconut milk

2 tablespoons green curry paste

Sugar, to taste

4 cups steamed jasmine rice