Kai Kang Dang (Chicken Curry with Coconut Milk)

"I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut milk, r..." See moreather than the 2 1/2 cups called for. It still made a lot of sauce. I changed the veggies to green beans and yellow bell pepper. If you use bell pepper it should go in later than the other veggies or else it will get mushy. I'll definitely make this again - it was just as good as the Thai takeout we get all the time!"

"Perfect! UPDATE: I had a green curry recipe all picked out tonight and found myself out of green curry paste at the last minute. I revisited this recipe and was thrilled once more. I had to improvise ..." See morethe veggies again, and I amped the curry for heat, but the sauce itself is excellent made as written - especially when served over jasmine rice. Thanks again!"

"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..." See more 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!"