Kai Kang Dang (Chicken Curry with Coconut Milk)

Name: Kai Kang Dang (Chicken Curry with Coconut Milk)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 177 milliliters bamboo shoots, drained; 1 Tbsp brown sugar; 473 milliliters coconut milk; 3 Tbsps fish sauce; 473 milliliters frozen mixed vegetables, thawed; 2 Tbsps fresh lime juice; 1 orange bell pepper, sliced; 1 red bell pepper, sliced; 1 Tbsp red curry paste; 454 grams skinless, boneless chicken breast, cut in bite-sized pieces; 177 milliliters fresh Thai basil leaves

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.

Instructions

Bring 1/2 cup coconut milk to a boil in a heavy saucepan.

Ingredients you will need

Coconut Milk

Equipment you will use

Sauce Pan

Whisk in the curry paste and cook until fragrant, about 5 minutes.

Ingredients you will need

Curry Paste

Equipment you will use

Whisk

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 Shoots

Fish Sauce

Vegetable

Whole Chicken

Coconut

Basil

Sugar

Milk

Pour the lime juice over the dish and remove from heat.

Ingredients you will need

Lime Juice

Serve warm.

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

177milliliters

bamboo shoots, drained 1Tbsp

brown sugar 473milliliters

coconut milk 3Tbsps

fish sauce 473milliliters

frozen mixed vegetables, thawed 2Tbsps

fresh lime juice 1

orange bell pepper, sliced 1

red bell pepper, sliced 1Tbsp

red curry paste 454grams

skinless, boneless chicken breast, cut in bite-sized pieces 177milliliters

fresh Thai basil leaves

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.