How to Make Kai Kang Dang (Chicken Curry with Coconut Milk) - A Step-by-Step Guide

There are few dishes as comforting and satisfying as a well-made chicken curry. A staple in Thai cuisine, Kai Kang Dang, or chicken curry with coconut milk, is a rich and flavorful dish that combines tender chicken, aromatic spices, and creamy coconut milk. This dish is both hearty and comforting, making it the perfect meal for any occasion.

Thai cuisine is renowned for its bold flavors and aromatic ingredients, and this chicken curry is no exception. The combination of lemongrass, ka...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 5
  • Yield: 5 servings

  • 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.
  • Nutrition

    385 cal.

    • Total Fat: 27g
    • Saturated Fat: 22g
    • Cholesterol: 47mg
    • Sodium: 801mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 23g
    • Vitamin C: 48mg
    • Calcium: 66mg
    • Iron: 5mg
    • Potassium: 621mg