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Kai Kang Dang (Chicken Curry with Coconut Milk)
Reviews:
March 10, 2008

I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat coconut milk, which is a bit watery; added it all at once to the curry paste and boiled a while to reduce. I added the chicken pieces right at the end and simmered gently until just done. I halved the fish sauce and basil - it seemed a bit much. The end result had a well balanced and delicate flavour. BUT: I've dared myself to try the full amount of fish sauce and basil next time!