Kai Kang Dang (Chicken Curry with Coconut Milk) The Best Recipes

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Kai Kang Dang (Chicken Curry with Coconut Milk)

This South Asian stir-fry recipe tastes first-rate on Basmati rice. Increase or reduce the pink curry paste to your tastes.

Ingredients :

• ½ cup coconut milk
• 1 tablespoon red curry paste
• 1 pound skinless, boneless hen breast, cut in chew-sized portions
• 2 cups coconut milk
• 3 tablespoons fish sauce
• 1 tablespoon brown sugar
• ¾ cup bamboo shoots, drained
• 2 cups frozen combined vegetables, thawed
• ½ purple bell pepper, sliced
• ½ orange bell pepper, sliced
• ¾ cup sparkling Thai basil leaves
• 2 tablespoons sparkling lime juice

Instructions :

Prep : 20M	Cook : 5M	Ready in : 45M

Notes :

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