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
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 wilts. Remove from heat; top with cilantro and peanuts.
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.