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Kai Kang Dang (Chicken Curry with Coconut Milk)
October 24, 2010

I would recommend making this dish with lite coconut milk instead of regular coconut milk. Two cups of regular coconut milk makes the dish very thick and heavy in both consistency and taste. We used Thai Kitchen red curry paste, we doubled the quantity and it was still bland. I need to look for a more authentic and spicier curry paste. It called for too much fish sauce for our taste.