Thai Basil Chicken with Coconut Curry Sauce

Ingredients

• 2 teaspoons sesame oil
• 1 medium onion , chopped
• 4 cloves garlic , minced
• 1 piece fresh ginger , 1 inch
• 3 skinless , boneless chicken breasts, cut into 1-inch strips
• kosher salt and ground black pepper to taste
• 1 tablespoon green curry paste
• 1 can unsweetened coconut milk , 15 ounce
• 1 red bell pepper , cut into strips
• 1 cup chicken broth
• 1 cup snow peas
• 1 cup chopped shiitake mushrooms
• 0.5 cups bamboo shoots
• 0.5 teaspoons ground cinnamon
• 3 tablespoons chopped fresh basil
• 0.5 lemon , juiced

Instructions

1. 1

   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.

2. 2

   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.