Kai Kang Dang (Chicken Curry with Coconut Milk) Recipe

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Kai Kang Dang (Chicken Curry with Coconut Milk)
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  1. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 509.4 Kcal (2133 kJ)
Calories from fat 315.64 Kcal
% Daily Value*
Total Fat 35.07g 54%
Cholesterol 92.2mg 31%
Sodium 1226.31mg 51%
Potassium 1048.54mg 22%
Total Carbs 27.08g 9%
Sugars 8.24g 33%
Dietary Fiber 7.08g 28%
Protein 30.31g 61%
Vitamin C 27.8mg 46%
Vitamin A 0.3mg 11%
Iron 8.8mg 49%
Calcium 56.3mg 6%
Amount Per 100 g
Calories 128.81 Kcal (539 kJ)
Calories from fat 79.81 Kcal
% Daily Value*
Total Fat 8.87g 54%
Cholesterol 23.31mg 31%
Sodium 310.09mg 51%
Potassium 265.14mg 22%
Total Carbs 6.85g 9%
Sugars 2.08g 33%
Dietary Fiber 1.79g 28%
Protein 7.66g 61%
Vitamin C 7mg 46%
Vitamin A 0.1mg 11%
Iron 2.2mg 49%
Calcium 14.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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