Kai Kang Dang (Chicken Curry with Coconut Milk)

4.4

(99)

79 Reviews

10 Photos

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

Submitted by Meghan

Updated on July 14, 2022

10

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

5

Yield:

5 servings

Jump to Nutrition Facts

Ingredients

½ 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
¾ cup bamboo shoots, drained
2 cups frozen mixed vegetables, thawed
½ red bell pepper, sliced
½ orange bell pepper, sliced
¾ cup fresh Thai basil leaves
2 tablespoons fresh lime juice

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.

Nutrition Facts (per serving)

385	Calories
27g	Fat
18g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 385
% Daily Value *
Total Fat 27g	34%
Saturated Fat 22g	110%
Cholesterol 47mg	16%
Sodium 801mg	35%
Total Carbohydrate 18g	7%
Dietary Fiber 5g	16%
Total Sugars 4g
Protein 23g	47%
Vitamin C 48mg	54%
Calcium 66mg	5%
Iron 5mg	29%
Potassium 621mg	13%

* 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.

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