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Kai Kang Dang (Chicken Curry with Coconut Milk)

Kai Kang Dang (Chicken Curry with Coconut Milk) Recipe

  • 1/2 cup coconut milk
  • 1 tablespoon red curry paste
  • 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
  • 2 cups coconut milk
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3/4 cup bamboo shoots, drained
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 3/4 cup fresh Thai basil leaves
  • 2 tablespoons fresh lime juice
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 385
Total Fat 26.5g
Saturated Fat 22g
Cholesterol 47mg
Sodium 801mg
Total Carbohydrate 18.1g
Dietary Fiber 4.6g
Sugars 4.4g
Protein 23.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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