"This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes." — Meghan
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red curry paste
skinless, boneless chicken breast, cut in bite-sized pieces
bamboo shoots, drained
frozen mixed vegetables, thawed
red bell pepper, sliced
orange bell pepper, sliced
fresh Thai basil leaves
fresh lime juice
I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut milk, rather than the 2 1/2 cups called for. It still made a lot of sauce.
I changed the veggies to green beans and yellow bell pepper. If you use bell pepper it should go in later than the other veggies or else it will get mushy.
I'll definitely make this again - it was just as good as the Thai takeout we get all the time!
I would recommend making this dish with lite coconut milk instead of regular coconut milk. Two cups of regular coconut milk makes the dish very thick and heavy in both consistency and taste. We used Thai Kitchen red curry paste, we doubled the quantity and it was still bland. I need to look for a more authentic and spicier curry paste. It called for too much fish sauce for our taste.
Perfect! UPDATE: I had a green curry recipe all picked out tonight and found myself out of green curry paste at the last minute. I revisited this recipe and was thrilled once more. I had to improvise the veggies again, and I amped the curry for heat, but the sauce itself is excellent made as written - especially when served over jasmine rice. Thanks again!
I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat coconut milk, which is a bit watery; added it all at once to the curry paste and boiled a while to reduce. I added the chicken pieces right at the end and simmered gently until just done. I halved the fish sauce and basil - it seemed a bit much. The end result had a well balanced and delicate flavour. BUT: I've dared myself to try the full amount of fish sauce and basil next time!
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce.
Here is how I would alter this:
1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later.
2. Increase the curry paste to 2 or 3 T
2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first.
3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.
Amazing! I make this all of the time and it is a huge hit with everyone who tries it. My only suggestion is using lots of frozen peas, the taste goes really well with the curry
i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the amount of curry paste...we like it spicy! (served with Thai chili sauce at the table, which everyone used to spice it up!) i did not used veggies, but did add half a white onion, sliced thin. served over Jasmine rice. i almost never eat seconds, but i could not get enough of this. EXCELLENT!
This is a great recipe that can easily be altered, depending on what ingredients you have on hand. I didn't have any frozen veggies, so I added a can of baby corn and some fresh mushrooms along with the bell peppers.
Don't be scared of the amount of basil and fish sauce. They balance out the dish very nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Kai Kang Dang (Chicken Curry with Coconut Milk)
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 238
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