Stir Fry: Kai Kang Dang (Chicken Curry with Coconut Milk) | Submitted By: Meghan

1/2 cup coconut milk1 tablespoon red curry paste1 pound skinless, boneless chicken breast, cut in bite-sized pieces2 cups coconut milk3 tablespoons fish sauce1 tablespoon brown sugar3/4 cup bamboo shoots, drained2 cups frozen mixed vegetables, thawed1/2 red bell pepper, sliced1/2 orange bell pepper, sliced3/4 cup fresh Thai basil leaves2 tablespoons fresh lime juiceBring 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. Amount Per Serving  Calories: 385 | Total Fat: 26.5g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Kai Kang Dang (Chicken Curry with Coconut Milk)

Servings Per Recipe: 5

Amount Per Serving

Calories: 385

Total Fat: 26.5gCholesterol: 47mgSodium: 801mgTotal Carbs: 18.1g    Dietary Fiber: 4.6gProtein: 23.3g VIEW DETAILED NUTRITION
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i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the amount of curry paste...we like it spicy! (served with Thai chili sauce at the table, which everyone used to spice it up!) i did not used veggies, but did add half a white onion, sliced thin. served over Jasmine rice. i almost never eat seconds, but i could not get enough of this. EXCELLENT! Was this review helpful? [ YES ]
5 users found this review helpful i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it...

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