Thai-Style Chicken Chili

Ingredients

• Dry roasted peanuts
• 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

Directions

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.