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.
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.