Kai Kang Dang (Chicken Curry With Coconut Milk) Recipe
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This south asian stir-fry recipe tastes great on basmati rice. Increase or reduce the red curry paste to your tastes.
4.5
18 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Kai Kang Dang (Chicken Curry With Coconut Milk) Recipe
- 1/10 cup Coconut milk
- 1/5 tablespoon Red Curry Paste
- 1/5 pound Skinless, boneless chicken breast, cut in bite sized pieces
- 0.40 cup Coconut milk
- 0.60 tablespoon Fish sauce
- 1/5 tablespoon Brown sugar
- 0.15 cup Bamboo shoots, drained
- 0.40 cup Frozen mixed vegetables, thawed
- 1/10 Red Bell Pepper, Sliced
- 1/10 Orange bell pepper, sliced
- 0.15 cup Fresh thai basil leaves
Nutrition
value
value
483
calories per serving
40 g Fat24 g Protein8 g Carbs9 g FiberOther
Current Totals
- Fat40g
- Protein24g
- Carbs8g
- Fiber9g
MacroNutrients
- Carbs8g
- Protein24g
- Fiber9g
Fats
- Fat40g
Vitamins & Minerals
- Calcium63mg
- Iron3mg
- Vitamin A160mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B961mcg
- Vitamin B12< 1mcg
- Vitamin C42mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium63mg
- Manganese< 1mg
- Phosphorus234mg
- Selenium17mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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