kai kang dang (chicken curry with coconut milk)

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kai kang dang (chicken curry with coconut milk)

Dinner

Kai Kang Dang (Chicken Curry with Coconut Milk)

A Thai classic made with chicken simmered in red curry paste and coconut milk. Sweet, spicy, and velvety, it’s enriched with Thai basil and fish sauce for authentic depth.

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

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.