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Ingredients

3 tablespoons sesame oil, divided 4 cloves garlic, minced 30 leaves Thai basil, thinly sliced 1 medium onion, diced 1 pound skinless, boneless chicken breasts, thinly sliced ½ 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 ⅓ cup creamy peanut butter, or more to taste 1 tablespoon curry powder 1 ½ tablespoons brown sugar

Nutrition Info

601.3 calories carbohydrate: 20.5 g cholesterol: 64.6 mg fat: 45.4 g fiber: 4.9 g protein: 34.2 g saturatedFat: 23.1 g servingSize: - sodium: 248.9 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

4 servings

Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.