Thai Veggies with Chicken

olive oil
minced garlic
curry powder/curry paste
raisins/currants (optional)
1 bag frozen diced onions/bell peppers
1 bag HEB Select frozen Tuscan Blend veggies (zucchini, tomatoes, bell peppers, onions, artichokes, asparagus)
1 bag HEB Select frozen Zesty Zen Blend veggies (yellow carrots, baby carrots, sugar snaps, mung bean sprouts, diced leek mushrooms, water chestnuts)
1 bag frozen red quinoa and brown rice whole grain medley.
1 can coconut milk
6-8 tbsp smooth peanut butter
fish sauce (optional)
sriracha sauce (optional)
lime juice
vegetable broth
diced chicken or small shrimp

In a big, deep skillet, drizzle olive oil and add garlic, curry powder/paste, and raisins/currants (optional). Add in frozen bags of onions/bell peppers, Tuscan Blend, Zen Blend. Add in about 1 cup of water or vegetable broth. Simmer and stir until vegetables begin to get soft/unfrozen. Add in peanut butter, coconut milk, lime juice, fish sauce (optional) and sriracha sauce (optional). Stir until all blended. Defrost chicken tenders in microwave for about 1 minute, until still frozen but soft enough to dice. Dice the chicken and add to skillet, stirring until all blended. You can also use shrimp instead of chicken; you can also use NO meat. Cook over med-low heat for approximately 30 minutes, stirring occasionally. (Cook for approximately 15-20 minutes if not using meat.)

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user TEACHERGURRL.