kai kang dang (chicken curry with coconut milk)

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.