Kai Kang Dang (Chicken Curry With Coconut Milk) Recipe

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This south asian stir-fry recipe tastes great on basmati rice. Increase or reduce the red curry paste to your tastes.

4.5
18 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Kai Kang Dang (Chicken Curry With Coconut Milk)
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ingredients serve

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

  • 1/10 cup Coconut milk
  • 1/5 tablespoon Red Curry Paste
  • 1/5 pound Skinless, boneless chicken breast, cut in bite sized pieces
  • 0.40 cup Coconut milk
  • 0.60 tablespoon Fish sauce
  • 1/5 tablespoon Brown sugar
  • 0.15 cup Bamboo shoots, drained
  • 0.40 cup Frozen mixed vegetables, thawed
  • 1/10 Red Bell Pepper, Sliced
  • 1/10 Orange bell pepper, sliced
  • 0.15 cup Fresh thai basil leaves
Nutrition
value
483
calories per serving
40 g Fat24 g Protein8 g Carbs9 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    24g
  • Carbs
    8g
  • Fiber
    9g

MacroNutrients

  • Carbs
    8g
  • Protein
    24g
  • Fiber
    9g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    3mg
  • Vitamin A
    160mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    42mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    234mg
  • Selenium
    17mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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