1. heat oil in a large saute pan over medium-high heat. While the oil is heating, season the chicken with salt and pepper, then lightly coat with 2 T of the flour. Add the chicken into the pan and cook until lightly browned on all sides but only about half done. Remove to a plate and set aside. Add the onions into the pan and ccok until the onions have become lightly caramelized.
2. While the onions are cooking, coat the shrimp (lightly) with remaining flour. Add the shrimp to the pan and cook until the shrimp are half done. Remove and add to chicken.
3. Deglaze the pan with the sweet wine. Add the cocount-curry cream sauce, cream, and sweet ginger, stirring gently until the sauce becomes lightly thickened. Return chicken and shrimp to pan and heat until done, a few minutes more.
4. Place equal amounts of steamed white rice onto warm serving plates. Pour equal amounts of the chicken/shrimp mixture onto each plate (around the rice).