Chicken patties in red curry coconut sauce is a warm, comforting dish with Thai-inspired flavors. This recipe combines juicy chicken patties with a rich, aromatic curry sauce made from coconut cream, ginger, lemongrass, and a hint of lime. Together, these flavors blend beautifully to create a balanced taste with a hint of spice, some sweetness, and just the right amount of zest. So, if you love a little adventure in your cooking, this recipe is ideal.
One great thing about this recipe is that it uses easy-to-find ingredients but brings an exotic flair to the table. Therefore, it’s impressive enough for a special occasion yet simple enough for beginners to make. Cooking the patties in the curry sauce ensures they stay juicy and flavorful, soaking up all the bold aromas of the sauce. In addition, the recipe is sure to fill your kitchen with a wonderful, inviting aroma and is certain to be a crowd-pleaser.
How to make Chicken Patties in Coconut Curry
Make the Red Curry Coconut Sauce
- First, prepare the ingredients for the sauce. Peel and chop the red onion finely. Remove the tough outer layer of the lemongrass and crush it gently with the back of a knife to release its flavor and then chop . After that, grate the fresh ginger and press the garlic cloves.
- Then, in a large pan or wok, heat a little oil over medium heat. Add the chopped red onion and cook until it softens. Next, add the red curry paste, garlic, and ginger. Let them cook for a few seconds to release their aroma.
- Now, pour in the coconut cream and water. Add the lemongrass, fish sauce, and sugar, stirring everything together until well combined. Let the sauce simmer without a lid for about 10 minutes, which will thicken the sauce slightly and allow the flavors to come together.
Prepare the Chicken Patties
- In a large bowl, add the ground chicken, egg, fish sauce, grated ginger, chopped green onion, crispy fried onions, sesame oil and pressed garlic. After that, season with salt and pepper. Mix everything until well combined.
- Then, shape the mixture into small patties, about the size of golf balls, and flatten them slightly.
Cook the Chicken Patties
- Now, in a separate pan, heat a bit of oil over medium heat. Place the chicken patties in the pan and cook for 2-3 minutes on each side, until they are golden brown. They don’t need to be fully cooked yet, as they will finish cooking in the sauce.
- Once the patties are browned, carefully add them to the simmering curry sauce. Let the patties cook in the sauce for another 10 minutes, which will allow them to absorb the flavors and cook through completely.
Add Final Flavors
While the curry and patties are simmering, pluck fresh coriander leaves and set them aside for garnish. Then, zest the lime and squeeze the juice from half of it. Afterward, stir the lime zest and juice into the curry sauce for a fresh, slightly tangy flavor. Taste the sauce, and if needed, add a little more fish sauce or sugar.
Serve and Garnish
Finally, to serve, place the chicken patties in the curry sauce on a plate, and top with fresh coriander leaves. Serve the dish hot with freshly cooked jasmine rice on the side. For extra heat, you can also add sliced fresh chili pepper, and for extra crunch, sprinkle some Crispy fried onions.
Note!
For a creamier sauce, dissolve 1 tbsp of cornstarch in a splash of cold water, then stir it into the sauce and simmer until it thickens.
This dish is full of delicious flavors and is easy to make. The lime and ginger add freshness, while the coconut cream makes the sauce rich and smooth. Each bite is warm, creamy, and satisfying, making it a great choice for any dinner night. Enjoy!
If you like Chicken Patties in Coconut Curry, you may also like:
Thai chicken soup with noodles
Chicken Patties in Coconut Curry
Equipment
- 2 Frying pans
Ingredients
Chicken Patties:
- 600 g Ground chicken (1.3 lbs)
- 1 Egg
- 1 tbsp Fish sauce
- 4-5 cm Fresh ginger (1.5-2 inches) grated
- 1 Green onion / Spring onion finely chopped
- 2 Garlic cloves , grated / pressed
- 1 tbsp Sesame oil
- 100 ml Crispy fried onions (1/2 cup)
- Salt and black pepper ,to taste
- Oil for browning
Coconut Curry Sauce:
- 1 Red onion finely chopped
- 1 Stalk lemongrass pounded and chopped
- 3 Garlic cloves pressed
- 4-5 cm Fresh ginger (1.5-2 inches) grated (1.5-2 inches)
- 3-4 tbsp Red curry paste
- 400 ml Coconut cream (1.5 cups)
- 100 ml Water (½ cup)
- 3 tbsp Fish sauce
- 2 tbsp Brown sugar or 1 tbsp honey
- 1 Zest and juice of 1 lime
- Fresh coriander leaves for garnish
Instructions
- First, prepare the ingredients for the sauce. Peel and chop the red onion finely. Remove the tough outer layer of the lemongrass and crush it gently with the back of a knife to release its flavor and then chop . After that, grate the fresh ginger and crush the garlic cloves.
- Heat oil in a large pan. Cook the red onion until soft. Add red curry paste, garlic, and ginger, letting them cook briefly. Pour in the coconut cream, water, lemongrass, fish sauce, and sugar. Simmer for 10 minutes.
- In a bowl, mix the ground chicken, egg, fish sauce, ginger, green onion, fried onions, and garlic. Season with salt and pepper. Shape into small patties.
- In a separate pan, heat oil and sear patties on both sides until golden.
- Transfer the patties to the simmering curry sauce and cook for 10 more minutes. Stir in lime zest and juice. Garnish with fresh coriander.
- Serve: Serve hot with jasmine rice.
Notes
Enjoy!
