Thai Coconut Curry & Peanut Orange Veggie Stir-fry

Here is a couple of easy Asian style recipes.  Michelle Gray shared the Thai one with me. She got it from a missionary who served in Thailand. She found a block of curry paste.  I could only find a huge tub of yellow and I only add a couple of teaspoons else it is too hot for us.

Thai Coconut Curry

1 1/2 -2 lbs. meat of choice (I use chicken)
Brown meat then add:
2 cups milk 
1 can coconut milk
Bring almost to a boil and add:
1 pkg yellow curry paste (shaved off in slices)
1 Tbsp. peanut butter
1 Tbsp. fish sauce or soy sauce
1 heaping Tbsp. sugar
Simmer until thick and add desired veggies. (Can just use a frozen Asian veggie pack to make it real easy)
Remove from heat and add fruit if desired -pineapple or mandarin oranges

Serve over rice or other grain.

Peanut Orange Veggie Stir-Fry

by Stacy Middleton
Serves 4

Peanut Sauce

4 Tbsp. reduced-fat chunky peanut butter
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. honey
1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
1 tsp ginger juice
zest of 1/2 orange
sprinkling of chopped peanuts

 Veggie Selection

12 oz. bag pre-cut Broccoli Wokly
12 oz. bag Broccoli Slaw
or veggies of choice
Add the sauce ingredients to a saute pan and turn it to low heat until the peanut butter melts.  Dump the veggies into the sauce, stir and cover and cook for approximately 5 minutes. The sauce becomes more liquid, the longer it cooks. 
offer the dish with a number of different grain choices: couscous, bulgur, quinoa or basmati rice.