Jiaozi, or Chinese potstickers, are known as gyoza in Japan. Although this variation is pan-fried, they also perform great when deep-fried or steamed.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ½ 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
- ¾ cup bamboo shoots, drained
- 2 cups frozen mixed vegetables, thawed
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ¾ cup fresh Thai basil leaves
- 2 tablespoons fresh lime juice
Instructions
- 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.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 22 g |
| Sodium | 801 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe so much. Have made it a lot. You can use pretty much whatever veggies you want, except peppers are kind of a must. Only change I usually make is I always add some salt. Wouldn’t recommend soy sauce because it is kind of watery to begin with.
I added another 2 Tbsp of Red Curry Paste and I squeezed a 1/2 of Fresh Lime on the rice first. Also, I did mine in a Wok.
I’ve tried many different curry recipes, and this by far is the best Kang Dang recipe. I’ve made it 3 times now, and the curry tastes just like from my favorite Thai restaurant. For those making it for the first time, I have some suggestions. The type and brand of coconut milk and red curry makes a HUGE difference. They are not all created equal. The first time I made it, I used some off-brand regular coconut milk, and it turned out really thick. The second time, I used lite coconut milk, and it did not taste that great. The third time, I bought Choakoh coconut milk (metal brown can), and it turned out perfect. Also, I used Mae Ploy red curry paste found at Asian stores. It is very spicy so use in moderation, but I still added about 3 tablespoons. We like it hot. Thai basil is hard to find at regular grocery stores, so while you are at the Asian store getting the red curry paste, look for Thai basil. You cannot substitute with regular italian basil, completely different flavor profile. I didn’t add any other vegetables besides bamboo and bell peppers. In order to prevent the vegetables from getting soggy, I added them to the curry at the last minute and turned off the heat. Then I put a lid on the dish and let the veggies steam in the curry. Ready to eat with perfectly cooked al dente vegetables after about 10 minutes. This is a must try recipe if you love Thai red curry!!!! So easy and so yummy!!!
We really enjoyed this dish, it was wonderful, but 2-1/2 cups of coconut milk was way too much and made the sauce too thin and watery. The second time I made it I used one 13.5 oz can of coconut milk total. Because it was so thin the first time, I added a pkg of Ben’s Ready Rice to the pan (instead of on the side) and that also helped soak up quite a bit of the juice , as an alternative to using less milk. I also added about 10-15 drops of hot sauce to give it more of a “kick”.
love it. I make it all the time. Its very gentle on the tummy.
friends absolutely loved dish… Will for sure make again. Very quick and easy …all while keeping quality and flavor excellent. Served with Jasmine rice. Increased red curry paste ~3x (full small jar of paste), full 2 – 16 cans of coconut milk. During 1st of boiling 1/2 cup of coconut milk and mixing red curry pasted also added 5 fresh Thai Dragon hot peppers (stemmed and kept whole with slice down length wise) and then browned sliced chicken. Vegetables- skipped bamboo and frozen vegetables ….. Instead used 3 fresh green peppers, 1 yellow onion, halfed and quartered 2 BIG beefeater tomatoes, used traditional small leaf Thai Basil (4 – 5 handfuls ..~3x original recipe). Kept same amount for fish sauce (3 tbs) , brown sugar (1 tbs) and lime (2 tbs).
Easier to make than it looks, so I was pleasantly surprised. I let it reduce for a longer than the 15 minutes, because I wanted it to be thicker.
Super easy to make! And delicious, but its just a little on the spicy side. So i just tweaked the amount of paste
whewhew! yum!
The dish is too bland, even with added red curry paste. I will definitley not make this again.
This dish was good, but was missing something. I used frozen asian vegetables (water chestnuts, broccoli, snow peas) and it was very good. But, I think the water from the frozen vegetables waters it down too much so next time I will use fresh and add mushrooms. Also, I added the vegetables in frozen (no need to thaw them). Only 1 TBSP of curry paste makes NO heat whatsoever, so if you like a hint of spice, add 2. I used 1 can of regular coconut milk, but might try 2 cans of reduced fat next time. The dish got better when some of the liquid evaporated. My family loved it (even my picky 7 year old!)
This is to die for. However i used one can coconut milk, added mushroom, onions, green and yellow pepper instead of froz veg..i added a 1/3c maple syrup and zest of 1 lime instead of lime juice..also thickened it a bit with corn starch. Served over broad rice noodles. Omg! Yummm will make again for sure
Loved it! It tastes almost exactly like the coconut curry I get at my fav restaurant – the restaurant makes it sweeter with more brown sugar, so I adjust accordingly. Thanks so much. It’s also so much quicker than another Thai curry recipe from this site, that I can even make it on a week night.
The base flavor of this recipe is soo delicious. Next time I will add more heat, as I like spicy thai food. I’ll also use only fresh veggies instead of the frozen ones. The frozen veggies were okay, but got too soft for my liking. I will definitely be making this again though.
Very good!
This was the best curry i have ever had and i lived in Asia for 3 years !!!!
If I could give this 6 stars+ I would. It is by far the best recipe I’ve found on this site. One can of coconut milk is enough – use it all at once to cook the chicken. We like hot curry too but for this recipe 1 TBSP (of my brand anyway, Patak) was subtle enough. I then threw everything else in together. I used interesting stir fry veggies(unthawed). I cooked everything just long enough for the frozen veggies to be hot but still crunchy which was ample time for the chicken. 3 TBSP of fish sauce is necessary – don’t be put off! I used regular fresh basil leaves and it was fine. We can’t wait to have this again, and it was sooo easy. Thank you Meghan.
Very good. Used one 13.5oz can coconut milk; substituted potatoes for bamboo shoots; used only 2 tablespoons fish sauce.
Hubby liked it. If he had more curry even though he doubled the recipe amount would have possibly earned it five stars.
This is suuuuuuper tasty! We added more veggies and less meat…love love LOVED it!
This is really good! I used a heaping tbsp of red curry paste and a dash of cayenne pepper and red pepper flakes to give it extra kick and did not add in the lime juice at the end. Other than those, stuck closely to the recipe. Delicious!! Definitely something that I will be making again. Thanks, Meghan for a great coconut chicken curry that did not disappoint!!