Chicken Patties in Coconut Curry
Chicken patties in a rich red curry coconut sauce. With tender patties, aromatic spices, and creamy coconut, this dish is perfect for a warm, comforting dinner.
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
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.