Kai Kang Dang (Chicken Curry with Coconut Milk) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes. Ingredients:
1/2 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 |
3/4 cup bamboo shoots, drained |
2 cups frozen mixed vegetables, thawed |
1/2 red bell pepper, sliced |
1/2 orange bell pepper, sliced |
3/4 cup fresh thai basil leaves |
2 tablespoons fresh lime juice |
Directions:
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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