Name: Kai Kang Dang (Chicken Curry with Coconut Milk)
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Coconut milk - ½ cup; Red curry paste - 1 tablespoon; Skinless, boneless chicken breast, cut in bite-sized pieces - 1 pound; Coconut milk - 2 cups; Fish sauce - 3 tablespoons; Brown sugar - 1 tablespoon; Bamboo shoots, drained - ¾ cup; Frozen mixed vegetables, thawed - 2 cups; Red bell pepper, sliced - ½; Orange bell pepper, sliced - ½; Fresh Thai basil leaves - ¾ cup; Fresh lime juice - 2 tablespoons

Kai Kang Dang (Chicken Curry with Coconut Milk)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kai Kang Dang (Chicken Curry with Coconut Milk)

1. Coconut milk - ½ cup

2. Red curry paste - 1 tablespoon

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

4. Coconut milk - 2 cups

5. Fish sauce - 3 tablespoons

6. Brown sugar - 1 tablespoon

7. Bamboo shoots, drained - ¾ cup

8. Frozen mixed vegetables, thawed - 2 cups

9. Red bell pepper, sliced - ½

10. Orange bell pepper, sliced - ½

11. Fresh Thai basil leaves - ¾ cup

12. Fresh lime juice - 2 tablespoons

How to cook deliciously - Kai Kang Dang (Chicken Curry with Coconut Milk)

1. Stage

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.