Kai Kang Dang (Chicken Curry with Coconut Milk)
chicken breast, vegetables, milk, fish sauce, lime juice, basil, brown sugar, curry
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 for Kai Kang Dang (Chicken Curry with Coconut Milk) Recipe
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.
Read the full directions on Allrecipes.com
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