Kay Phaneng (Chicken With Coconut Milk)

This traditional Thai dish, known as Kay Phaneng, features whole chicken stuffed with a fragrant mixture of ground pork, onions, and garlic. The chicken is then gently poached in coconut milk until tender, resulting in a creamy, aromatic sauce that coats the meat beautifully. It is a comforting, home-style meal that balances savory, salty, and subtle spicy notes. Perfect for family dinners or special occasions, this recipe showcases the harmonious blend of textures and flavors typical of Thai cuisine. The result is moist, flavorful chicken with a luxurious coconut-based sauce that is equally delicious served over rice.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 163.6

Dietary: Gluten-free

Description

This traditional Thai dish, known as Kay Phaneng, features whole chicken stuffed with a fragrant mixture of ground pork, onions, and garlic. The chicken is then gently poached in coconut milk until tender, resulting in a creamy, aromatic sauce that coats the meat beautifully. It is a comforting, home-style meal that balances savory, salty, and subtle spicy notes. Perfect for family dinners or special occasions, this recipe showcases the harmonious blend of textures and flavors typical of Thai cuisine. The result is moist, flavorful chicken with a luxurious coconut-based sauce that is equally delicious served over rice.

Ingredients

1 md Onion, chopped
1 Clove Garlic, minced
1/2 pound Ground pork
1/4 Or /3 package fried cured pork

Directions

1
In a medium bowl, combine the chopped onion, minced garlic, ground pork, fried cured pork, red or white pepper, salt, and a small splash of coconut milk. Mix thoroughly until well blended.
2
Stuff the well-cleaned whole chicken cavity with the pork mixture. Secure the opening with kitchen twine or toothpicks if necessary.
3
Place the stuffed chicken in a deep pot or Dutch oven. Pour in enough coconut milk to come halfway up the sides of the chicken.
4
Bring the liquid to a simmer over medium heat, then reduce the heat to low. Cover and cook gently for about 40-45 minutes, or until the chicken is cooked through and tender.
5
Continue simmering, uncovered if needed, until the coconut milk reduces to a creamy consistency and coats the chicken.
6
Remove the chicken from the heat. Carefully transfer it to a serving platter.
7
Pour the reduced coconut milk sauce over the chicken and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 163.6kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 3.2g16%
Cholesterol 50.4mg17%
Sodium 40.2mg2%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chicken is thoroughly cleaned and patted dry before stuffing.

Adjust the amount of red or white pepper to suit your preference for heat.

If the sauce becomes too thick, add a little water or more coconut milk to reach the desired consistency.

Serve with steamed jasmine rice to soak up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the coconut milk from separating.

Keywords: thai, chicken, coconut milk, stuffed, simmered, curry, asian, pork, onion, garlic, spicy, fragrant, dinner, traditional, kay phaneng, whole chicken, comfort food, rice, main course, homestyle

Read it online: https://www.chefs-mate.com/recipe/kay-phaneng-chicken-with-coconut-milk/