Ingredients
2 tablespoons sesame oil1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 medium carrot, diced1 celery rib, chopped1 teaspoon minced fresh gingerroot1 large garlic clove, minced1 can (28 ounces) diced tomatoes1 can (13.66 ounces) light coconut milk1 tablespoon red curry paste3/4 teaspoon salt1/4 teaspoon pepper1 cup frozen shelled edamame, thawed2 cups fresh baby spinach1 green onion, minced1/2 teaspoon grated lemon zestFresh cilantro leavesDry roasted peanuts
Preparation
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.
