kai kang dang (chicken curry with coconut milk)

kai kang dang (chicken curry with coconut milk)
  • 1/2 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
  • 3/4 cup bamboo shoots, drained
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 3/4 cup fresh Thai basil leaves
  • 2 tablespoons fresh lime juice


  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.

04/08/2017
kai kang dang (chicken curry with coconut milk), Chicken recipe PT10M PT2H 6 435 calories

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