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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