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 heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.

Step 2

Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.

Step 3

Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.

Step 4

Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.