Easy Peanut Chicken Curry Recipe with Basil

Ingredients

• 3 tablespoons sesame oil, divided
• 30 leaves Thai basil, thinly sliced
• 4 cloves garlic, minced
• 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
• 0.33 cup creamy peanut butter, or more to taste
• 1 tablespoon curry powder
• 1.5 tablespoons brown sugar

Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add ⅓ of the basil and garlic; cook until the garlic is fragrant, about 30 seconds. Add the onion; cook until soft and translucent, approximately 5 to 7 minutes.
2. Add the remaining 2 tablespoons of sesame oil and the chicken to the skillet; season with chili powder. Add the mushrooms and bamboo shoots; cook until the chicken is slightly pink in the centers and the mushrooms start to lose moisture, around 4 to 5 minutes. Stir in the curry paste.
3. Stir ½ of the coconut milk into the chicken and vegetable mixture until evenly coated. Stir in the peanut butter and curry powder until the sauce thickens, approximately 10 to 15 minutes. Reduce the heat to low.
4. Stir the remaining ½ of the coconut milk and brown sugar into the curry mixture; simmer until it reaches the desired consistency, about 10 to 15 minutes. Top servings with the remaining ⅔ of the basil.

Nutrition

• Calories: 601 kcal
• Fat Content: 45 g
• Fiber Content: 5 g
• Sugar Content: 10 g
• Sodium Content: 249 mg
• Protein Content: 34 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 23 g
• Unsaturated Fat Content: 0 g