MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai-Style Chicken Chilli
Categories: Poultry, Vegetables, Herbs, Curry, Nuts
Yield: 6 servings

2 tb Sesame oil
1 lb Boned, skinned chicken; in
- 1" pieces
1 md Carrot; diced
1 Celery rib; chopped
1 ts Minced fresh gingerroot
1 lg Garlic clove; minced
28 oz Can diced tomatoes
13 2/3 oz Can light coconut milk
1 tb Red curry paste
3/4 ts Salt
1/4 ts Pepper
1 c Shelled edamame; thawed
2 c Fresh baby spinach
1 Green onion; minced
1/2 ts 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.

Roxanne Chan, Albany, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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