Frank's Thai Chicken Coconut Curry

Ingredients:

• 1 pound of boneless, skinless chicken breast
• 1 tablespoon of mustard seeds
• 1 tablespoon of coriander seeds, crushed
• 2 medium sized onions, finely diced
• 2 celery stalks, finely diced
• 1 medium sized carrot, julienned
• 1 large red paprika, diced
• red curry paste ("mae ploy"), 3-5 tablespoons to taste (for medium "heat", Frank uses about 50 gr, or half of a standard small can of 114 gr / 4 oz.)
• 1 can (appr. 400 ml) of cream of coconut (not coconut milk!)
• 2 tablespoons of peanut butter
• 1-2 tablespoons of thai fish sauce
• 1 tablespoon of fresh or dried orange zest