Follow these steps for perfect results
red curry paste
fish sauce
sugar
ground chicken
runner beans
finely sliced
vegetable oil
steamed rice
to serve
satay sauce
to serve
lemon wedges
to serve
In a large bowl, combine red curry paste, fish sauce, sugar, and 2 teaspoons of water.
Add ground chicken to the bowl and stir until well combined and sticky.
Add finely sliced runner beans or green beans to the chicken mixture and mix thoroughly.
Wet your hands and form the mixture into patties about 3 inches in diameter and 1/4-inch-thick.
Heat vegetable oil in a large skillet on high heat.
Cook the patties in batches for 2 minutes each side, or until golden all over and cooked through.
Reduce heat to medium when cooking the second side to ensure even cooking.
Drain the cooked patties on paper towels to remove excess oil.
Serve the Thai chicken patties with steamed rice, lemon wedges, and satay sauce.
Expert advice for the best results
For extra flavor, marinate the chicken for 30 minutes before forming patties.
Serve with a side of sweet chili sauce for dipping.
Everything you need to know before you start
5 minutes
Patties can be formed ahead of time and stored in the refrigerator.
Arrange patties on a plate with steamed rice and a small bowl of satay sauce. Garnish with fresh cilantro and a lemon wedge.
Serve with steamed rice or quinoa
Serve with a side salad
Complements the spice without overpowering.
Balances the heat and savory flavors.
Discover the story behind this recipe
Common street food and family meal in Thailand.
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