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Thai Basil Chicken with Coconut Curry Sauce
Thai Basil Chicken with Coconut Curry Sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Coconut curry chicken with Thai flavors, veggies, and basil. A flavorful and simple dinner.
Ingredients:
  • 2 teaspoons sesame oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, peeled and finely chopped
  • 3 skinless, boneless chicken breasts, cut into 1-inch strips
  • kosher salt and ground black pepper to taste
  • 1 tablespoon green curry paste
  • 1 (15 ounce) can unsweetened coconut milk
  • 1 red bell pepper, cut into strips
  • 1 cup snow peas
  • 1 cup chopped shiitake mushrooms
  • 0.5 cup bamboo shoots
  • 0.5 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh basil
  • 0.5 lemon, juiced
Instructions:
  • In a large, heavy-bottomed skillet, sizzle sesame oil over medium-high heat. Sauté onion until translucent for about 5 minutes. Add garlic and ginger, sauté for 2-3 minutes. Introduce chicken to the fragrant mix and season with salt and pepper. Stir in curry paste. Cook until chicken is browned, about 10 minutes, while stirring occasionally.
  • Combine coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, bamboo shoots, and cinnamon. Stir thoroughly. Simmer over medium-low heat, covered, until chicken is cooked through, about 30 minutes. Remove from heat and mix in basil and lemon juice.

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