Basil Instinct
Thai-Style Peanut Curry Chicken Stir-Fry with Jasmine Rice
35 minutes
Serves 4
DinnerThai
Herb's take
Let’s channel the big flavors and fast-fire technique of a Thai wok kitchen: crisp chicken, peanuts, and a punchy curry sauce all tumbled with Thai basil. Expect a lesson in blooming curry powder and achieving glossy, restaurant-style stir-fry sauce, no passport required.
Equipment needed
- Wok or large skillet
Ingredients
Yield
4
Instructions
- 01Combine the jasmine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.
- 02Toss chicken strips with 1 tablespoon soy sauce and cornstarch in a bowl until evenly coated.
- 03Heat a wok or large skillet over medium-high heat. Add 2 tablespoons peanut oil; swirl to coat.
- 04Add chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry until just cooked through, about 2 more minutes. Transfer chicken to a plate.
- 05Add remaining 1 tablespoon oil to the pan. Toss in chopped peanuts and toast, stirring for 30 seconds, until fragrant and golden. Scoop out half the peanuts for garnish.
- 06Add onion and red bell pepper; stir-fry for 2–3 minutes until beginning to soften.
- 07Stir in garlic and curry powder and cook until fragrant, about 45 seconds.
- 08Pour in coconut milk, remaining 2 tablespoons soy sauce, brown sugar, and fish sauce. Bring to a simmer while scraping up any browned bits from the pan.
- 09Return chicken (and any juices) to the pan. Stir-fry everything together until sauce thickens and coats ingredients, about 2 minutes.
- 10Remove from heat. Fold in Thai basil leaves so they wilt but stay vivid green.
- 11Serve hot over jasmine rice, garnished with reserved toasted peanuts and lime wedges.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.