Cooked - Kai Kang Dang (chicken Curry With Coconut Milk)

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Kai Kang Dang (chicken Curry With Coconut Milk)

5.0

0.5 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

0.75 cup bamboo shoots, drained

2 cups frozen mixed vegetables, thawed

0.5 red bell pepper, sliced

0.5 orange bell pepper, sliced

0.75 cup fresh Thai basil leaves

2 tablespoons fresh lime juice

Bring ½ 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.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 59 weeks ago

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