Best Kai Kang Dang Chicken Curry With Coconut Milk Recipes

THAI CHICKEN CURRY IN COCONUT MILK

Thai Chicken Curry in Coconut Milk image

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

Provided by NELL ROSS

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon curry paste
1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
⅓ cup chopped fresh cilantro

Steps:

Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Kai Kang Dang (Chicken Curry with Coconut Milk) image

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

Provided by Meghan

Categories Asian Recipes

Time 45m

Yield 5

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g

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