Kai Kang Dang (Chicken Curry with Coconut Milk)
Description
This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
Ingredients
•
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
Directions
1
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.