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Kai Kang Dang (Chicken Curry with Coconut Milk)
SUBMITTED BY:
Meghan
PHOTO BY:
Chicago Lynn
"This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes."
RECIPE RATING:
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(10)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Apr. 20, 2008 by
RUDEGIRLJ5
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RUDEGIRLJ5
Apr. 20, 2008
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.
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4 users found this review helpful
This is a great recipe that can easily be altered, depending on what ingredients you have on...
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Reviewed on Jun. 23, 2008 by
Freckles
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Freckles
Jun. 23, 2008
I've made this and it was very good just as written.
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2 users found this review helpful
I've made this and it was very good just as written.
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Reviewed on Jun. 8, 2008 by
SunnyByrd
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SunnyByrd
Jun. 8, 2008
Perfect! I skipped the frozen mixed vegetables and added shitake mushrooms and green beans. Everything else was done as directed. Served over jasmine-coconut rice. Great job - thanks for the recipe!
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2 users found this review helpful
Perfect! I skipped the frozen mixed vegetables and added shitake mushrooms and green beans....
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Reviewed on Jul. 14, 2008 by Lauren
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Lauren
Jul. 14, 2008
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!
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1 user found this review helpful
I made this last night and it was very good. My husband and I like our food very spicy, so in...
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Reviewed on May 26, 2008 by
Sandra Scott
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Sandra Scott
May 26, 2008
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!
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1 user found this review helpful
i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it...
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Reviewed on May 19, 2008 by Amanda
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Amanda
May 19, 2008
Good recipe but very mild. I added potatoes instead of the frozen veggies cooking them slightly before adding them to the dish. Don't be afraid of fish sauce. It adds great flavor and won't overpower this dish...just make sure you don't smell it before you add it...it smells pretty gross. :-)
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1 user found this review helpful
Good recipe but very mild. I added potatoes instead of the frozen veggies cooking them...
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Reviewed on Mar. 12, 2008 by
blossom
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blossom
Mar. 12, 2008
I can't say this is a totally fair rating. I didn't have all the coconut milk I needed, so I sub. chix broth and some water. I don't know if more coconut milk would've made it thicker but it was more like soup so I added corn starch to make a "gravy". I also didn't have red curry paste so I used my green. I used snow peas and yellow bell pepper. It had a good taste but not great. We ended up adding peanut butter and chili sauce to our individual servings. Maybe someone else will have better luck following the directions completely. Thanks, it was interesting!
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1 user found this review helpful
I can't say this is a totally fair rating. I didn't have all the coconut milk I needed, so I...
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Reviewed on Mar. 10, 2008 by
ANNALIE
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ANNALIE
Mar. 10, 2008
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!
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1 user found this review helpful
I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. ...
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Reviewed on Jul. 18, 2008 by Stacey06
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Stacey06
Jul. 18, 2008
Awesome! I didn't have any fish sauce or bamboo shoots so I used 3 Tbsp mashed sardines and 3/4 cup sliced celery instead. I only used one 13.5 can of coconut milk rather than the full amount listed. This was so delicious, easy, and cost effective that I can't wait to make it for guest next. Thank you!
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0 users found this review helpful
Awesome! I didn't have any fish sauce or bamboo shoots so I used 3 Tbsp mashed sardines and...
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Reviewed on Jun. 4, 2008 by
Pandora
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Pandora
Jun. 4, 2008
This is a wonderful and authentic recipe, my husband and I loved it! I followed the recipe pretty closely. I only used one can of coconut milk (which comes out to 2 cups) and half the curry paste. However, when I make this again I will use the full amount of curry paste but 2 tblsp. of fish sauce is adequate. Everything else is fine.
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0 users found this review helpful
This is a wonderful and authentic recipe, my husband and I loved it! I followed the recipe...
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