Kai Kang Dang (Chicken Curry with Coconut Milk)

Kai Kang Dang (Chicken Curry with Coconut Milk)
The recipe Kai Kang Dang (Chicken Curry with Coconut Milk) is ready in roughly 45 minutes and is definitely a super gluten free, dairy free, and fodmap friendly option for lovers of Indian food. This recipe serves 5. One portion of this dish contains around 25g of protein, 22g of fat, and a total of 358 calories. Head to the store and pick up orange bell pepper, brown sugar, lime juice, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.


Bring 1/2 cup coconut milk to a boil in a heavy saucepan.
Ingredients you will need
Coconut MilkCoconut Milk
Equipment you will use
Sauce PanSauce Pan
Whisk in the curry paste and cook until fragrant, about 5 minutes.
Ingredients you will need
Curry PasteCurry Paste
Equipment you will use
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.
Ingredients you will need
Bamboo ShootsBamboo Shoots
Fish SauceFish Sauce
Whole ChickenWhole Chicken
Pour the lime juice over the dish and remove from heat.
Ingredients you will need
Lime JuiceLime Juice
Serve warm.

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.
Beaumont Hope Marguerite Chenin Blanc
Beaumont Hope Marguerite Chenin Blanc
Fresh, clean and powerful fruit.Matches brilliantly with seafood especially scallops and any beautifully spicy Asian dish.
Ready In45 m.
Health Score19