1/2 cup vegetable oil
1 medium onion, chopped
1 medium carrot, sliced
1/2 cup sliced mushrooms
5 green onions, seeded and cut into chunks
2 tablespoons butter
5 tablespoons chili powder
1 tablespoon white sugar
1 teaspoon chicken bouillon granules
3 green bell peppers, seeded and cut into 1/2 inch pieces
1 red bell pepper, seeded and cut into 1/2 inch pieces
1 tablespoon kosher salt
2 large potatoes, peeled and cubed
In a large pot combine the oil, onion, carrot, mushrooms, green onions, mushrooms, bell peppers and red bell pepper. Cook over low heat until vegetables are tender. Reduce heat, cover and simmer gently for 15 minutes.
Meanwhile combine the butter, chili powder, sugar and chicken bouillon cubes in a 9x13 inch casserole dish. Mix together and pour over vegetables. Top with bell pepper, potato and Thai seasoning. Serve warm.