Kai Kang Dang (Chicken Curry with Coconut Milk) recipe

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Ingredients

½ cup coconut milk
1 tablespoon red curry paste
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cups coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
¾ cup bamboo shoots, drained
2 cups frozen mixed vegetables, thawed
½ red bell pepper, sliced
½ orange bell pepper, sliced
¾ cup fresh Thai basil leaves
2 tablespoons fresh lime juice

Nutrition Info

385.2 calories
carbohydrate: 18.1 g
cholesterol: 46.8 mg
fat: 26.5 g
fiber: 4.6 g
protein: 23.3 g
saturatedFat: 22 g
servingSize: -
sodium: 801 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil, simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

Recipe Yield

5 servings

Recipe Note

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

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