Thai-Style Chicken Chili
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
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
Reviews
Very tasty recipe. It's good with or without the roasted peanuts.
This was actually pretty tasteless as written. I added double the curry paste, garlic, and ginger and still no great flavor. Maybe the coconut milk tamed it down too much.
I love this recipe and will make it again in the near future!! The combination of flavors are delicious.
This was really delicious, quick and easy. made very few changes, didn't have lemon to zest so used lemon pepper seasoning and switched the edamame for cannellini beans just because of the not so good things I read on the internet about the edamame. Would definitely make it again.
Have made this twice. Easy and consistently delicious! Brought it to a neighborhood soup gathering and it was a favorite! We like it with peanuts, but left peanuts out for the potluck gathering due to allergy concerns. It was great both ways.