Thai-Style Chicken Chili

• 2 tablespoons sesame oil
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium carrot, diced
• 1 celery rib, chopped
• 1 teaspoon minced fresh gingerroot
• 1 large garlic clove, minced
• 1 can (28 ounces) diced tomatoes
• 1 can (13.66 ounces) light coconut milk
• 1 tablespoon red curry paste
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen shelled edamame, thawed
• 2 cups fresh baby spinach
• 1 green onion, minced
• 1/2 teaspoon grated lemon zest
• Fresh cilantro leaves
• Dry roasted peanuts

1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
2. Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

sesame oil, chicken, carrot, celery, fresh gingerroot, garlic, tomatoes, light coconut milk, red curry, salt, pepper, baby spinach, green onion, lemon zest, cilantro, peanuts

Taken from www.tasteofhome.com/recipes/thai-style-chicken-chili/ (may not work)