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Thai Chicken Chili

February 1, 2018



  • 2 Tbsp. sesame oil
  • 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 tsp. minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 oz.) diced tomatoes
  • 1 can (13.66 oz.) light coconut milk
  • 1 Tbsp. red curry paste
  • ¾ tsp. salt¼ tsp. pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • ½ tsp. 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.

    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.



From → Chicken, Soups

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