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Kai Kang Dang (Chicken Curry with Coconut Milk)

  • 5servings
  • 25minutes
  • 385calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup coconut milk

  2. 1 tablespoon red curry paste

  3. 1 pound skinless, boneless chicken breast, cut in bite-sized pieces

  4. 2 cups coconut milk

  5. 3 tablespoons fish sauce

  6. 1 tablespoon brown sugar

  7. 3/4 cup bamboo shoots, drained

  8. 2 cups frozen mixed vegetables, thawed

  9. 1/2 red bell pepper, sliced

  10. 1/2 orange bell pepper, sliced

  11. 3/4 cup fresh Thai basil leaves

  12. 2 tablespoons fresh lime juice

Instructions Jump to Ingredients ↑

  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.

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