Basil-Infused Peanut Curry with Chicken

Ingredients 0/12

Step 1

Lightly heat a tablespoon of sesame oil in a large frying pan over medium heat. Toss in the garlic and about a third of the basil, and sauté just until the garlic smells amazing, about 30 seconds. Then add the onion and cook it until it’s soft and translucent, which should take around 5 to 7 minutes.

Step 2

Add the chicken along with the rest of the sesame oil and sprinkle on some chili powder. Stir in the mushrooms and bamboo shoots, and cook everything together until the chicken is mostly cooked through but still a little pink in the middle, and the mushrooms have started to release their moisture. This usually takes about 4 to 5 minutes. Then, mix in the curry paste so everything is well coated.

Step 3

Pour in half of the coconut milk and give it a good stir to combine everything nicely. Add the peanut butter and curry powder, stirring thoroughly so the sauce starts to thicken. Keep it on medium heat and stir frequently to prevent the sauce from sticking or burning, cooking for about 10 to 15 minutes until it thickens up.

Step 4

Turn the heat down to low, then stir in the rest of the coconut milk and brown sugar. Let it simmer gently until it reaches the consistency you like, which can take another 10 to 15 minutes. Taste along the way and add a bit more peanut butter if you want it richer. Sprinkle the remaining basil on top just before serving for a fresh finish.