Kay Phaneng (chicken With Coconut Milk) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
1 Clove: garlic, minced
1/2 lbs: Ground pork,
1/4: Or 1/3 pkg fried cured pork rinds,
Red OR white pepper to taste,
Salt or Nam Pla,
Coconut milk,
2 lbs: Chicken,
Directions:
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. BUCKS ORIENTAL COOKBOOK, SBN 671-21
366-0 Posted by: Karin Brewer, Cooking Echo, 6/92
Source from luhu.jp
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. BUCKS ORIENTAL COOKBOOK, SBN 671-21
366-0 Posted by: Karin Brewer, Cooking Echo, 6/92
Source from luhu.jp