Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

601 calories; protein 34.2g; carbohydrates 20.5g; fat 45.4g; cholesterol 64.6mg; sodium 248.9mg. Full Nutrition
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Reviews (2)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2020
Delicious. I added some red pepper flakes to give it more heat. Served with Jasmine rice. Will make again! Read More
Rating: 5 stars
07/09/2021
I used cooked chicken because I had it. Wasn't sure what to do with the 2/3 cup basil left so I stirred it in toward the end. Didn't have the required amount of red curry paste only about a tablespoon left. Visually, it could use some green , or red vegetables. Smells good. I used canned sliced bamboo shoots, tough as wood. I used some salt when serving and I don't use much salt. It's good, rice cut the spiciness. I will make it again Read More
Rating: 5 stars
09/03/2020
Loved this! Easy, one pan meal. Read More
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