Thai-Style Chicken Chili

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A versatile dish, loaded with veggies and flavor. We usually serve it over brown rice to soak up all the juices. Barb L.

Yield: 6 servings


2 Tbsp Flying Olive Toasted Sesame Oil

1 lb boneless, skinless chicken thighs, cut into 1” pieces

1 medium carrot, diced

1 celery rib, chopped

1 tsp minced fresh gingerroot (I use a micro planer for the ginger, garlic, and lemon zest))

1 large garlic clove, minced

1 can (28oz) diced tomatoes

1 can (13.6) oz light coconut milk

1 Tbsp red curry paste

¾ tsp salt

¼ tsp pepper

1 cup frozen shelled edamame, thawed

2 cups fresh baby spinach

1 green onion, root end removed, white and light green parts, minced

½ tsp grated lemon zest

¼ cup Greek yogurt, optional (this makes it a creamier texture)

Fresh, chopped, cilantro leaves

Dry roasted peanuts


In a large pot, heat the Flying Olive Sesame Oil over medium heat. Add the chicken, carrot, and celery; cook and stir until the veggies are slightly softened, about 3-4 minutes. Add the ginger and garlic. Cook one additional minute.

Stir in the tomatoes, coconut milk, curry paste, salt, and pepper. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes. Add the edamame and cook for 5 minutes more. Stir in the spinach, green onion, and lemon zest until the spinach is wilted. Remove from the heat and serve over rice, if desired. Top with cilantro and peanuts.

Inspired by a recipe by Roxanne Chan

Submitted by Barb L.