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My review
Kai Kang Dang (Chicken Curry with Coconut Milk)
Meghan
"This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes."
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Ingredients
45 m servings 385 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 385 calories; 26.5 g fat; 18.1 g carbohydrates; 23.3 g protein; 47 mg cholesterol; 801 mg sodium. Full nutrition
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Reviews
Read all reviews 7796 Ratings
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Most helpful positive review
7/14/2008
I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut m...
Most helpful critical review
10/24/2010
I would recommend making this dish with lite coconut milk instead of regular coconut milk. Two cups of regular coconut milk makes the dish very thick and heavy in both consistency and taste. W...
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7/14/2008
I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut m...
6/8/2008
Perfect! UPDATE: I had a green curry recipe all picked out tonight and found myself out of green curry paste at the last minute. I revisited this recipe and was thrilled once more. I had to impr...
3/10/2008
I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat c...
9/23/2011
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "w...
11/20/2008
Amazing! I make this all of the time and it is a huge hit with everyone who tries it. My only suggestion is using lots of frozen peas, the taste goes really well with the curry
5/26/2008
i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the am...
4/20/2008
This is a great recipe that can easily be altered, depending on what ingredients you have on hand. I didn't have any frozen veggies, so I added a can of baby corn and some fresh mushrooms along...
5/5/2010
This. Is. Fantastic. I simply added fresh snap peas and extra bell pepper in place of the mixed frozen vegetables, and increased the amount of curry paste. This is by far the meal of choice for ...