Kai Kang Dang (Chicken Curry with Coconut Milk)

Name: Kai Kang Dang (Chicken Curry with Coconut Milk)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 113 milliliters bamboo shoots, drained; 1 Tbsp brown sugar; 452 milliliters coconut milk; 3 Tbsps fish sauce; 364 grams 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; 18 grams fresh Thai basil leaves

You can never have too many Indian recipes, so give Kai Kang Dang (Chicken Curry with Coconut Milk) a try. One portion of this dish contains approximately 27g of protein, 23g of fat, and a total of 414 calories. This recipe serves 5. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. A mixture of orange bell pepper, bell pepper, thai basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be flavorful and satisfying. It works best as a main course, and is done in around 20 minutes. If you like this recipe, take a look at these similar recipes: Beer Braised Brisket with Ding Dang Good Sauce, coconut milk rice, and Cardamon Infused Black Rice Pudding with Coconut Milk.