Pour oil into a large skillet.

Place over medium heat and heat until oil is hot and shimmering.

Place chicken tenders in oil and cook about 5 minutes per side or until browned and no longer pink in the center. Internal temperature should be at least 165°F measured on an instant read thermometer.

Remove tenders to a platter. Set aside.

Add broth to same pan. Heat.

Add onion, peas, carrots, garlic, cilantro, ginger, lemon peel, cumin and turmeric. Cook for 5 minutes or until the onion is tender, but not browned.

Stir in coconut milk, nuts, sugar and red pepper..

Add prepared chicken and cooked shrimp to skillet. Simmer just long enough to heat chicken and shrimp through. Do not over cook or shrimp will become rubbery.

Remove mixture to a serving platter, leaving sauce in pan. Keep mixture warm and return pan to hot stove.

Mix tamarind paste and water in small bowl. Add to sauce.

Bring sauce to a gentle boil. Cook until thickened and mixture measures about 1 cup.

Divide rice among 4 serving plates or bowls.

Evenly spoon chicken/shrimp mixture over rice.

Pour sauce evenly over top.

Garnish with scallion.

Serve hot.