Kai Kang Dang (Chicken Curry with Coconut Milk)

Kai Kang Dang (Chicken Curry with Coconut Milk)

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Meghan 0

"This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes."
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45 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 92 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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. W...

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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 m...

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 impr...

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 c...

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 "w...

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 am...

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...

This. Is. Fantastic. I simply added fresh snap peas and extra bell pepper in place of the mixed frozen vegetables, and increased the amount of curry paste. This is by far the meal of choice for ...

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 li...

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