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     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 Fresh ginger; minced
     1 cl Garlic; 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 Lemon zest; grated
          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.

 Recipe by Roxanne Chan, Albany, California

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

 Uncle Dirty Dave's Archives

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