Peanut Curry with Chicken and 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
• 1/3 cup creamy peanut butter, or more to taste
• 1 tablespoon curry powder
• 1.5 tablespoons brown sugar

Steps

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.
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.
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.
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.