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45 Minute Meals

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Kai Kang Dang (Chicken Curry with Coconut Milk)

By: Meghan

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

Rate/Review | Read Reviews (59)

What to Drink?
	Chardonnay

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

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

Directions

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.