Name: Chicken Patties in Coconut Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 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 or pressed; 1 tbsp Sesame oil; 100 ml Crispy fried onions (1/2 cup); Salt and black pepper to taste; Oil for browning; 1 Red onion, finely chopped; 1 Stalk lemongrass, tough outer layer removed, pounded and chopped; 3 Garlic cloves, pressed; 4-5 cm Fresh ginger (1.5-2 inches), grated; 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); Zest and juice of 1 lime; Fresh coriander leaves for garnish

Jump to Recipe

Introduction

These Chicken Patties in Coconut Curry offer a flavorful twist on the classic chicken dish, combining aromatic spices and creamy coconut for a comforting meal. The patties are tender and juicy, simmered in a fragrant red curry sauce that will delight your taste buds.

Chicken Patties in Coconut Curry Recipe - Recipe Image

Ingredients

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 or pressed
1 tbsp sesame oil
100 ml crispy fried onions (1/2 cup)
Salt and black pepper, to taste
Oil for browning
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
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)
Zest and juice of 1 lime
Fresh coriander leaves for garnish

Instructions

Step 1: Prepare the ingredients by peeling and finely chopping the red onion. Remove the tough outer layer of the lemongrass, crush it gently with the back of a knife to release its flavor, then chop. Grate the fresh ginger and press the garlic cloves.
Step 2: To make the sauce, heat oil in a large pan over medium heat. Cook the red onion until soft. Add the red curry paste, garlic, and ginger, cooking briefly until fragrant.
Step 3: Pour in the coconut cream, water, lemongrass, fish sauce, and brown sugar. Let the mixture simmer gently for 10 minutes to develop the flavors.
Step 4: In a bowl, combine the ground chicken, egg, fish sauce, grated ginger, chopped green onion, crispy fried onions, and grated garlic. Season with salt and black pepper. Mix well and shape the mixture into small patties.
Step 5: Heat oil in a separate pan over medium heat. Brown the chicken patties on both sides until golden and cooked through.
Step 6: Transfer the browned patties to the simmering curry sauce. Cook together for an additional 10 minutes to let the flavors meld.
Step 7: Stir in the lime zest and juice. Garnish with fresh coriander leaves before serving.
Step 8: Serve hot with jasmine rice for a complete, satisfying meal.

Tips & Variations

For extra heat, add sliced fresh chili or a pinch of chili flakes to the curry sauce.
You can substitute ground chicken with ground turkey or pork if preferred.
Use coconut milk instead of coconut cream for a lighter sauce texture.
Adding a splash of fish sauce at the end enhances the umami flavor.
For a gluten-free option, ensure that your fried onions and fish sauce are gluten-free.

Storage

Store the cooked chicken patties and curry sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the patties in the curry sauce over low heat until heated through. Avoid boiling to maintain tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken patties ahead of time?

Yes, you can prepare and shape the patties in advance and refrigerate them for up to 24 hours before cooking. This helps save time on the day you plan to serve.

Is this dish spicy?

The spice level depends on the amount of red curry paste used. You can adjust it to your preference by adding less curry paste for milder flavor or more if you like it spicy.