Thai Basil Chicken with Coconut Curry Sauce

Name: Thai Basil Chicken with Coconut Curry Sauce
Total time: 70
Yield: 4
Ingredients: 2 teaspoons sesame oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 (1 inch) piece fresh ginger, peeled and finely chopped; 3 skinless, boneless chicken breasts, cut into 1-inch strips; kosher salt and ground black pepper to taste; 1 tablespoon green curry paste; 1 (15 ounce) can unsweetened coconut milk; 1 red bell pepper, cut into strips; 1 cup chicken broth; 1 cup snow peas; 1 cup chopped shiitake mushrooms; 0.5 cup bamboo shoots; 0.5 teaspoon ground cinnamon; 3 tablespoons chopped fresh basil; 0.5 lemon, juiced

Recipe by Pietro from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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2 teaspoons sesame oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (1 inch) piece fresh ginger, peeled and finely chopped
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3 skinless, boneless chicken breasts, cut into 1-inch strips
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kosher salt and ground black pepper to taste
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1 tablespoon green curry paste
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1 (15 ounce) can unsweetened coconut milk

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1 red bell pepper, cut into strips
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1 cup chicken broth
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1 cup snow peas
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1 cup chopped shiitake mushrooms
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0.5 cup bamboo shoots
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0.5 teaspoon ground cinnamon
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3 tablespoons chopped fresh basil
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0.5 lemon, juiced

Instructions

Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.