Kai Kang Dang (Chicken Curry with Coconut Milk)

We love Thai food. My husband is the one who normally makes it in our family but I decided to give it a stab tonight. It was FABULOUS!! I found the recipe from allrecipes and it is a keeper. Just as an FYI, we had an open bottle of red curry and it had lost its kick. In order for it to be spicy we had to triple the amount the recipe called for. Next time we make it we will but new curry.

Kai Kang Dang (Chicken Curry with Coconut Milk):

1 can coconut milk
1 tablespoon red curry paste
3 boneless, skinless chicken breasts, cubed
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

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 remaining 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 over jasmine rice.