Photo: Swathi Handique
Kai Kang Dang (Chicken Curry with Coconut Milk)
12 ingredients
20 min + 25 min
5 servings
openrecipes
"This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes."
Estimated Nutrition (whole recipe, rough)
700
Calories
37g
Protein
45g
Fat
39g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bamboo Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes