Thai-Style Chicken Chili

tasteofhome.com

Sharon Sinclair

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

¾ teaspoon salt

¼ teaspoon pepper

1 cup frozen shelled edamame, thawed

2 cups fresh baby spinach

1 green onion, minced

½ teaspoon grated lemon zest

Fresh cilantro leaves

Dry roasted peanuts

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