Thai Basil Chicken with Coconut Curry Sauce
Description
Chicken breasts are simmered in a coconut curry sauce with Thai-inspired flavors, veggies, and fresh basil in this easy dinner recipe.
Ingredients
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2 teaspoons sesame oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (1 inch) piece fresh ginger, peeled and finely chopped
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3 skinless, boneless chicken breasts, cut into 1-inch strips
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kosher salt and ground black pepper to taste
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1 tablespoon green curry paste
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1 (15 ounce) can unsweetened coconut milk
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1 red bell pepper, cut into strips
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1 cup chicken broth
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1 cup snow peas
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1 cup chopped shiitake mushrooms
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1/2 cup bamboo shoots
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1/2 teaspoon ground cinnamon
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3 tablespoons chopped fresh basil
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1/2 lemon, juiced
Directions
1
Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2
Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.