Steps to Make Easy Chicken Curry With Coconut Milk And Curry Powder

Kai Kang Dang (Chicken Curry With Coconut Milk)

Place the lid and cook on a medium flame for 3 mins.

Recipe Summary Kai Kang Dang (Chicken Curry With Coconut Milk)

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

Ingredients | Easy Chicken Curry With Coconut Milk And Curry Powder

½ 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

¾ cup bamboo shoots, drained

2 cups frozen mixed vegetables, thawed

½ red bell pepper, sliced

½ orange bell pepper, sliced

¾ cup fresh Thai basil leaves

2 tablespoons fresh lime juice

Directions

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.

Info | Easy Chicken Curry With Coconut Milk And Curry Powder

prep: 20 mins cook: 25 mins total: 45 mins Servings: 5 Yield: 5 servings

TAG : Kai Kang Dang (Chicken Curry With Coconut Milk)

World Cuisine Recipes, Asian,