Thai Style Chicken Chili

Ainekset

2 tablespoons sesame oil

1 Ib. boneless skinless chicken thighs, cut into 1-in. pieces

1 medium carrot, diced

1 celery rib, chopped

1 teaspoon minced fresh ginger root

1 large garlic clove, minced

1 can (28 oz.) diced tomatoes

1 can (13.66 oz.) 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

Ohjeet

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.

Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.