Kai Kang Dang Chicken Curry With Coconut Milk Recipes
KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)
This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
Provided by Meghan
Categories World Cuisine Recipes Asian
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- 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 : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g
ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)
Steps:
- In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
- Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)
Make and share this kaeng phet daeng kai (Hot Red Chicken Curry) recipe from Food.com.
Provided by sassee1
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
- Skim off the oil, and discard it.
- Add the chicken and other ingredients except the eggplant.
- Bring to a boil and cook until the chicken begins to change colour.
- Adjust the flavors to suit yourself.
- When it is at a boil again add the eggplant and continue till thechicken is cooked through.
- Serve with steamed white Jasmine rice.
KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)
This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
Provided by Meghan
Categories Asian Recipes
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- 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 : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g
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