Kai Kang Dang (Chicken Curry With Coconut Milk) Recipe

Ingredients For Kai Kang Dang (Chicken Curry With Coconut Milk) Recipe

• 0.5 cup Coconut milk
• 1 tablespoon Red Curry Paste
• 1 pound Skinless, boneless chicken breast, cut in bite sized pieces
• 2 cup Coconut milk
• 3 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 0.75 cup Bamboo shoots, drained
• 2 cup Frozen mixed vegetables, thawed
• 0.5 Red Bell Pepper, Sliced
• 0.5 Orange bell pepper, sliced
• 0.75 cup Fresh thai basil leaves