Description
This Chicken Patties in Coconut Curry recipe combines flavorful ground chicken patties with a rich and aromatic coconut curry sauce. Made with fresh ginger, garlic, lemongrass, and red curry paste, the dish is simmered to perfection and garnished with zesty lime and fresh coriander. It’s a comforting meal perfect served alongside jasmine rice.
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, 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: Peel and finely chop the red onion. Remove the tough outer layer of the lemongrass, gently crush it to release flavor, then finely chop. Grate the fresh ginger and crush the garlic cloves.
- Make the sauce: Heat oil in a large pan over medium heat. Add the chopped red onion and cook until soft, about 3-4 minutes. Stir in the red curry paste, garlic, and grated ginger, cooking briefly until fragrant. Pour in the coconut cream and water, then add chopped lemongrass, fish sauce, and brown sugar. Simmer the sauce gently for 10 minutes to develop flavors.
- Prepare the patties: In a large bowl, combine ground chicken, egg, fish sauce, grated ginger, finely chopped green onion, crispy fried onions, and grated garlic. Season with salt and black pepper. Mix everything thoroughly and shape the mixture into small patties about 2 inches in diameter.
- Brown the patties: In a separate frying pan, heat enough oil over medium-high heat. Cook the patties in batches, searing each side until golden brown and cooked through, approximately 3-4 minutes per side. Remove and set aside.
- Simmer patties in curry sauce: Transfer the browned chicken patties into the simmering coconut curry sauce. Cook together for an additional 10 minutes on low heat to allow the patties to absorb the flavors and finish cooking.
- Add final flavors and garnish: Stir in the zest and juice of one lime for brightness. Remove the lemongrass pieces if desired. Garnish the dish with fresh coriander leaves just before serving.
- Serve: Serve the chicken patties hot with steamed jasmine rice for a complete and satisfying meal.
Notes
- If fresh lemongrass is unavailable, you can substitute with 1 tbsp lemongrass paste.
- Adjust the amount of red curry paste depending on your heat preference.
- Using crispy fried onions inside the patties adds texture and flavor but can be omitted for a softer texture.
- The patties can be baked instead of pan-fried: bake at 375°F (190°C) for about 15-20 minutes until cooked through.
- Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: chicken patties, coconut curry, Thai chicken recipe, ground chicken curry, red curry paste, lemongrass curry, easy Thai dinner
