Chicken in a Red Coconut Curry - Kai Kang Dang

    Chicken in a Red Coconut Curry - Kai Kang Dang


    91 people made this

    About this recipe: This is a South-Asian inspired chicken curry dish. The red curry paste adds a certain heat, where the coconut milk tames the heat - it's a wonderful balance. Serve with plain rice.

    Serves: 5 

    • 125ml coconut milk
    • 1 tablespoon Thai red curry paste or to taste
    • 450g skinless, boneless chicken breast fillets, cut in bite-sized pieces
    • 475ml coconut milk
    • 3 tablespoons fish sauce
    • 1 tablespoon dark brown soft sugar
    • 100g bamboo shoots, drained and rinsed
    • 325g frozen mixed vegetables, thawed
    • 1/2 red pepper, sliced
    • 1/2 orange pepper, sliced
    • 30g fresh Thai basil leaves
    • 2 tablespoons fresh lime juice

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring 125ml coconut milk to the 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 475ml 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.

    Thai basil leaves

    Found in Chinese/Oriental stores. If this is unavailable substitute for Italian basil

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