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 for the sauce 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 it. Grate the fresh ginger and press the garlic cloves.

Step 2: Heat oil in a large pan over medium heat. Cook the red onion until soft, then add red curry paste, garlic, and ginger. Cook briefly until fragrant.

Step 3: Add the coconut cream, water, lemongrass, fish sauce, and brown sugar (or honey) to the pan. Simmer the sauce gently for about 10 minutes to allow the flavors to meld.

Step 4: In a mixing bowl, combine ground chicken, egg, fish sauce, grated ginger, chopped green onion, crispy fried onions, and grated garlic. Season with salt and black pepper, then mix well.

Step 5: Shape the chicken mixture into small patties, about the size of your palm.

Step 6: In a separate pan, heat oil over medium-high heat. Brown the patties on both sides until they develop a golden crust and are mostly cooked through.

Step 7: Transfer the browned patties carefully into the simmering curry sauce and continue cooking for another 10 minutes, ensuring the patties are fully cooked and infused with the sauce’s flavor.

Step 8: Stir in the lime zest and juice just before serving. Garnish with fresh coriander leaves.

Step 9: Serve the chicken patties hot with steamed jasmine rice for a complete meal.

Tips & Variations

For extra heat, add chopped fresh chili or a dash of chili flakes to the curry sauce.

Swap ground chicken for turkey or pork for a different flavor profile.

If fresh lemongrass is unavailable, a teaspoon of lemongrass paste can be used instead.

Make patties smaller for appetizer-sized bites, perfect for parties.

Storage

Store leftover chicken patties and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut cream from separating. You can also freeze the patties and sauce separately for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I make the chicken patties ahead of time?

Yes, you can prepare the patties in advance and refrigerate them for a few hours before cooking, or freeze them raw for longer storage. Just thaw completely before browning.