Chicken and Basil in Peanut Curry

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

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—around 30 seconds. Then add the onion and let it cook until it turns translucent, which should take about 5 to 7 minutes.

Step 2

Add the chicken along with the rest of the sesame oil and sprinkle on some chile powder. Stir in the mushrooms and bamboo shoots, cooking everything together until the chicken is just a little pink in the center and the mushrooms have released some of their moisture—about 4 to 5 minutes. Mix in the curry paste so everything’s well coated.

Step 3

Pour in half of the coconut milk and stir to combine the chicken and veggies nicely. Then add the peanut butter and curry powder, mixing it all together thoroughly. Keep the heat at medium and let the sauce simmer, stirring regularly to prevent it from sticking or burning, until it thickens up—this usually takes 10 to 15 minutes.

Step 4

Turn the heat down to low, pour in the rest of the coconut milk, and add the brown sugar. Let it simmer gently for another 10 to 15 minutes, stirring now and then, until the sauce reaches your preferred consistency. Give it a taste and add a bit more peanut butter if you want it nuttier or creamier.