Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk


96 people made this

This is based on 'Kai Kang Dang' a South Asian recipe that tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.


Serves: 5 

  • 1/2 cup (125ml) coconut milk
  • 1 tablespoon red curry paste
  • 500g skinless, boneless chicken breast, cut in bite-sized pieces
  • 2 cups (500ml) 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 capsicum, sliced
  • 1/2 orange capsicum, sliced
  • 3/4 cup fresh Thai basil leaves
  • 2 tablespoons fresh lime juice

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Mix in the curry paste and cook until fragrant; about 5 minutes.
  2. 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.
  3. Pour the lime juice over the dish and remove from heat. Serve warm.

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