Kai Kang Dang (Chicken Curry With Coconut Milk)
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
61
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Coconut Milk1 tbsp
Red Curry Paste3 tbsps
Fish Sauce1 tbsp
Brown Sugar3 cup
Bamboo Shoot (drained)2 tbsps
Lime Juice (fresh)Directions:
1
Bring 1/2 cup coconut milk to a boil in a heavy saucepan
2
Whisk in the curry paste and cook until fragrant, about 5 minutes
3
Add the chicken and cook until browned, about 5 minutes
4
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
5
Pour the lime juice over the dish and remove from heat
6
Serve warm