In a small bowl or measuring cup, combine 3 tablespoons of milk with peanut butter. Stir in the remaining milk and the coconut extract; set aside.
Heat canola oil in 12” non-stick skillet over medium-high heat. Add chicken pieces and shrimp and stir-fry until cooked through and golden in color (about 6 minutes). Add green onions, curry, cumin, red pepper flakes (if desired), ginger and garlic and stir-fry an additional minute or two.
Stir in broccoli florets, carrot slices and the milk mixture, reduce heat to simmer and let cook, covered, for about 2 minutes. Season with salt and pepper, if desired.
Serve each portion of the chicken and shrimp mixture over about 3/4 cup of rice and sprinkle each serving with chopped peanut and/ or chopped fresh parsley, if desired.