Kay phaneng (chicken with coconut milk)

Yield: 6 servings

Measure Ingredient
1 medium Onion, chopped
1 \N Clove garlic, minced
½ pounds Ground pork
¼ \N Or 1/3 pkg fried cured pork rinds
\N \N Red OR white pepper to taste
\N \N Salt or Nam Pla
\N \N Coconut milk
2 pounds Chicken

Mix together in a bowl the onion, garlic, pork, pork rinds, pepper, salt and just a little coconut milk. Stuff the well-cleaned chicken with this mixture and put the chicken in a deep pan half filled with coconut milk.

Cook over low heat until the chicken is well done and the coconut milk is reduced to cream, then the sauce will be of the correct consistency. Remove from heat. Serve hot, with the coconut milk poured over the chicken.

From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21 366-0 Posted by: Karin Brewer, Cooking Echo, 6/92

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