Kai Kang Dang (Chicken Curry with Coconut Milk)

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

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 385 Calories

Ingredients

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

Recipe Instructions

Step 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.