Peanut Curry with Chicken and Basil
Description
This peanut curry with chicken and basil recipe is a creamy, thick peanut and coconut curry sauce simmered with chicken, vegetables, and Thai basil.
Ingredients
•
3 tablespoons sesame oil, divided
•
30 leaves Thai basil, thinly sliced
•
4 cloves garlic, minced
•
1 medium onion, diced
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1 pound skinless, boneless chicken breasts, thinly sliced
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1/2 tablespoon chile powder
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1 (8 ounce) package mushrooms, diced
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1 cup sliced bamboo shoots, drained
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3 teaspoons red curry paste
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1 (14 ounce) can coconut milk, divided
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1/3 cup creamy peanut butter, or more to taste
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1 tablespoon curry powder
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1 1/2 tablespoons brown sugar
Directions
1
Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.
2
Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.
3
Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.
4
Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.