Name: Kai Kang Dang (chicken Curry With Coconut Milk) Recipe
Total time: 45 min
Yield: 5
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Kai Kang Dang (chicken Curry With Coconut Milk) Recipe

Meghan

Crawler

Indian

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

Non Vegetarian

Coconut milk

Red Curry Paste

Skinless,  boneless chicken breast,  cut in bite sized pieces

Fish sauce

Brown sugar

Bamboo shoots,  drained

Frozen mixed vegetables,  thawed

Red Bell Pepper,  Sliced

Orange bell pepper,  sliced

Fresh thai basil leaves

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.

step 1

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