Chicken Patties in Coconut Curry Recipe
These Chicken Patties in Coconut Curry offer a flavorful fusion of tender ground chicken patties simmered in a rich, aromatic coconut and red curry sauce. Enhanced with fresh ginger, garlic, lemongrass, and lime zest, this dish is a perfect balance of savory, spicy, and tangy notes, making it an ideal meal served hot with steamed jasmine rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
For the 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 or pressed
- 1 tbsp Sesame oil
- 100 ml Crispy fried onions (1/2 cup)
- Salt and black pepper to taste
- Oil for browning
For the Coconut Curry Sauce
- 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
Instructions
- Prepare the ingredients: Gather and prepare all ingredients by peeling and finely chopping the red onion, removing the outer layer of the lemongrass and pounding it gently to release its flavor before chopping, and grating fresh ginger and pressing garlic cloves.
- Make the Sauce: Heat oil in a large pan over medium heat. Add the finely chopped red onion and cook until softened. Stir in the red curry paste, pressed garlic, and grated ginger, cooking briefly to release their aromas. Pour in the coconut cream and water, then add the chopped lemongrass, fish sauce, and brown sugar. Allow the sauce to simmer gently for 10 minutes to meld the flavors.
- Prepare the Patties: In a bowl, combine the ground chicken, egg, fish sauce, grated ginger, finely chopped green onion, crispy fried onions, and grated garlic. Season well with salt and black pepper. Mix thoroughly and shape the mixture into small, evenly sized patties.
- Brown the Patties: Heat oil in a separate pan over medium-high heat. Add the chicken patties, cooking them until golden brown and nicely seared on both sides, about 3-4 minutes per side.
- Add Final Flavors: Transfer the browned patties to the simmering coconut curry sauce. Allow them to cook in the sauce for an additional 10 minutes to absorb the flavors and ensure they are cooked through. Stir in the lime zest and juice for a fresh citrus finish.
- Serve: Spoon the chicken patties and curry sauce onto plates and garnish generously with fresh coriander leaves. Serve hot with steamed jasmine rice for a complete meal.
Notes
- Ensure the chicken patties are cooked to an internal temperature of 75°C (165°F) for food safety.
- You can substitute brown sugar with honey for a different sweetness profile.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a crispier patty, refrigerate them for 30 minutes before cooking.
- Serve with jasmine rice or steamed vegetables to complement the rich curry sauce.
Keywords: chicken patties, coconut curry, Thai curry, ground chicken recipe, red curry paste, lemongrass curry, ginger chicken patties
