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Thai-Style Chicken Chili

I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 tablespoons sesame oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 teaspoon minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (13.66 ounces) light coconut milk
  • 1 tablespoon red curry paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • 1/2 teaspoon 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.

Test Kitchen tips
  • Kick the flavor up a notch by increasing the amount of Thai chili paste.
  • This dish is super flavorful, and a dollop of sour cream would taste great mixed in. Use plain Greek yogurt for a lighter option.
  • Nutrition Facts
    1-1/3 cups: 270 calories, 16g fat (6g saturated fat), 50mg cholesterol, 635mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 18g protein.

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    Average Rating:
    • bullcitybob
      Feb 27, 2021

      This turned out great. I normally would not rate a recipe that I made many changes to, but I thought this needed to have some things added that a traditional Thai curry might use. I used chicken thighs instead of breasts. I used full fat coconut milk instead of reduced fat. I used 1 1/2 tablespoon of red curry paste instead of 1 tablespoon. I added 1 tablespoon of fish sauce and about 4 tablespoons of grated palm sugar at then end. I also squeezed the juice from one lime into the mix at the end.

    • Laurie
      Jun 25, 2020

      Very tasty recipe. It's good with or without the roasted peanuts.

    • ItalianFoodie
      Feb 15, 2019

      This was actually pretty tasteless as written. I added double the curry paste, garlic, and ginger and still no great flavor. Maybe the coconut milk tamed it down too much.

    • Debra
      Jun 13, 2018

      I love this recipe and will make it again in the near future!! The combination of flavors are delicious.

    • Andelee
      May 10, 2018

      This was really delicious, quick and easy. made very few changes, didn't have lemon to zest so used lemon pepper seasoning and switched the edamame for cannellini beans just because of the not so good things I read on the internet about the edamame. Would definitely make it again.

    • niceli
      Mar 12, 2018

      Have made this twice. Easy and consistently delicious! Brought it to a neighborhood soup gathering and it was a favorite! We like it with peanuts, but left peanuts out for the potluck gathering due to allergy concerns. It was great both ways.