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." PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min SERVINGS & SCALINGOriginal recipe yield: 5 servings USMETRIC INGREDIENTS 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 DIRECTIONS 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.
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