Thai-Style Chicken Chili

This is an Asian take on the classic one-pot meal. It has so much FLAVOR, and comes together in half an hour for a busy day go-to.
(serves 6)

2 T. toasted* sesame oil
1 lb. boneless skinless chicken thighs, cut into 1" pieces
1 med. organic* carrot, diced
1 celery rib, chopped
1 t. minced fresh gingerroot
1 large garlic clove, minced
1 (28oz.) can fire-roasted* diced tomatoes
1 can (13.66 oz.) light coconut milk
1 T. red curry paste
3/4 t. kosher* salt
1/4 t. freshly ground pepper
1 cup frozen shelled edamame, thawed
2 cups fresh baby spinach
1 green onion, minced
1/2 t. grated lemon zest
Fresh cilantro leaves, for serving
Dry roasted peanuts, for serving
Plain Greek yogurt, optional, for serving

In a large saucepan, heat sesame oil over med. heat. Add chicken, carrot, and celery; cook and stir until veggies are slightly softened, 3-4 min. Add ginger, and garlic; cook 1 min. more. Stir in tomatoes, coconut milk, curry paste, S&P. Bring to a boil. Reduce heat; simmer, covered, for 10 min. Add the edamame; cook 5 min. more. Stir in spinach, green onion, and lemon until spinach is wilted. Remove from heat; top with cilantro and peanuts. If desired, a dollop of yogurt.

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