Chicken in a Red Coconut Curry - Kai Kang Dang

    45 min

    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.

    93 people made this

    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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    Reviews in English (77)


    I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut milk, rather than the 2 1/2 cups called for. It still made a lot of sauce. I changed the veggies to green beans and yellow bell pepper. If you use bell pepper it should go in later than the other veggies or else it will get mushy. I'll definitely make this again - it was just as good as the Thai takeout we get all the time!  -  14 Jul 2008  (Review from Allrecipes US | Canada)


    Perfect! UPDATE: I had a green curry recipe all picked out tonight and found myself out of green curry paste at the last minute. I revisited this recipe and was thrilled once more. I had to improvise the veggies again, and I amped the curry for heat, but the sauce itself is excellent made as written - especially when served over jasmine rice. Thanks again!  -  08 Jun 2008  (Review from Allrecipes US | Canada)


    I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat coconut milk, which is a bit watery; added it all at once to the curry paste and boiled a while to reduce. I added the chicken pieces right at the end and simmered gently until just done. I halved the fish sauce and basil - it seemed a bit much. The end result had a well balanced and delicate flavour. BUT: I've dared myself to try the full amount of fish sauce and basil next time!  -  10 Mar 2008  (Review from Allrecipes US | Canada)