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 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
 
MMMMM