Thai-Style Chicken Chili Recipe

Thai-Style Chicken Chili Recipe
Thai-Style Chicken Chili Recipe photo by Taste of Home
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Thai-Style Chicken Chili Recipe

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I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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, 10 minutes. Add 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. Yield: 6 servings.

Test Kitchen tips
  • Kick the flavor up a notch by increasing the amount of Thai chili paste.
  • This dish is super flavorful, and a dollop of sour cream would taste great mixed in. Use plain Greek yogurt for a lighter option.
  • Originally published as Thai-Style Chicken Chili in Taste of Home February/March 2018

    Nutritional Facts

    1-1/3 cups: 270 calories, 16g fat (6g saturated fat), 50mg cholesterol, 635mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 18g protein.

    • 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 is wilted. Remove from heat; top with cilantro and peanuts. Yield: 6 servings.

    Test Kitchen tips
  • Kick the flavor up a notch by increasing the amount of Thai chili paste.
  • This dish is super flavorful, and a dollop of sour cream would taste great mixed in. Use plain Greek yogurt for a lighter option.
  • Originally published as Thai-Style Chicken Chili in Taste of Home February/March 2018

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