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Peanut Curry with Chicken and Basil
Peanut Curry with Chicken and Basil
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in a luscious coconut peanut curry with tender chicken, veggies, and aromatic Thai 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
  • 0.5 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
  • 0.33333334326744 cup creamy peanut butter, or more to taste
  • 1 tablespoon curry powder
  • 1.5 tablespoons brown sugar
Instructions:
  • In a large frying pan over medium heat, heat up 1 tablespoon of aromatic sesame oil. Add garlic and one-third of the fresh, aromatic basil. Sauté until the garlic becomes fragrant, which should take about 30 seconds. Then, incorporate the onion and cook it until it turns transparent, which typically takes 5 to 7 minutes.
  • Sear chicken in remaining sesame oil, and sprinkle with chile powder. Toss in mushrooms and bamboo shoots. Cook until chicken is slightly pink and mushrooms are moist, about 4 to 5 minutes. Stir in curry paste until combined.
  • Add half of the luscious coconut milk, stirring gently until the chicken and veggies are luxuriously enveloped. Introduce the peanut butter and curry powder, ensuring a harmonious blend. Simmer over medium heat until the sauce reaches a delectable thickness, stirring frequently to prevent sticking, for 10 to 15 minutes.
  • Lower the heat and stir in the rest of the coconut milk and brown sugar. Allow it to gently simmer on low until you reach your preferred thickness, about 10 to 15 minutes. Taste and mix in additional peanut butter as necessary.

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