Kai Kang Dang (Chicken Curry with Coconut Milk)

Kai Kang Dang (Chicken Curry with Coconut Milk)

71
Meghan 0

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

Ingredients

45 m servings 385 cals
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Original recipe yields 5 servings

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Nutrition

  • 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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Directions

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  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.
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Reviews

71
  1. 90 Ratings

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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...