Peanut Chicken Curry with Basil

Ingredients

• 3 tablespoons sesame oil, divided
• 4 cloves garlic, minced
• 30 leaves Thai basil, thinly sliced
• 1 medium onion, diced
• 1 pound skinless, boneless chicken breasts, thinly sliced
• ½ tablespoon chile powder
• 1 (8 ounce) package mushrooms, diced
• 1 cup sliced bamboo shoots, drained
• 3 teaspoons red curry paste
• 1 (14 ounce) can coconut milk, divided
• 1 tablespoon curry powder
• 1 ½ tablespoons brown sugar

Step 1

Lightly heat a tablespoon of sesame oil in a large pan over medium heat. Toss in the garlic and about a third of the basil, cooking just until the garlic smells amazing, which should take about 30 seconds. Then add the onion and let it cook until it turns translucent, around 5 to 7 minutes.

Step 2

Add the chicken along with the rest of the sesame oil and sprinkle on some chile powder for a little kick. Stir in the mushrooms and bamboo shoots, cooking everything until the chicken is mostly cooked through and the mushrooms have started to soften – this should take about 4 to 5 minutes. Mix in the curry paste until everything is well combined.

Step 3

Pour in half of the coconut milk and stir to coat the chicken and veggies evenly. Add the peanut butter and curry powder, mixing it all together thoroughly. Keep the heat at medium and let the sauce thicken, stirring frequently so it doesn’t stick or burn on the bottom, for about 10 to 15 minutes.

Step 4

Turn the heat down to low, then stir in the remaining coconut milk and brown sugar. Let it simmer gently until the sauce reaches your preferred thickness, which will take another 10 to 15 minutes. Taste as you go and add more peanut butter if you want it richer or creamier.