Peanut Curry with Chicken and Basil

This peanut curry with chicken and basil recipe is a creamy, thick peanut and coconut curry sauce simmered with chicken, vegetables, and Thai basil.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 601 Calories

Ingredients

• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1 medium onion, diced
• 3 tablespoons sesame oil, divided
• 1 (14 ounce) can coconut milk, divided
• 1 (8 ounce) package mushrooms, diced
• 3 teaspoons red curry paste
• 1 pound skinless, boneless chicken breasts, thinly sliced
• 30 leaves Thai basil, thinly sliced
• 1 cup sliced bamboo shoots, drained
• 1.5 tablespoons brown sugar
• 0.5 tablespoon chile powder
• 0.33333334326744 cup creamy peanut butter, or more to taste

Recipe Instructions

Step 1

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add garlic and ⅓ basil: sauté until garlic is fragrant, about 30 seconds. Add onion and cook until soft and translucent, 5 to 7 minutes.

Step 2

Add remaining sesame oil and chicken: season with chili powder. Add mushrooms and bamboo shoots: cook until chicken is only slightly pink in the center and mushrooms have started to lose their moisture, 4 to 5 minutes. Mix in curry paste.

Step 3

Pour in ½ coconut milk, stirring, until vegetables and chicken are evenly coated. Mix in peanut butter and curry powder: cook until the sauce thickens, stirring often, 10 to 15 minutes.

Step 4

Reduce heat to low. Add remaining coconut milk and brown sugar, and simmer, until desired consistency is reached, 10 to 15 minutes more, adding more peanut butter if needed.