Todd marn gai
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Ground chicken uncooked |
| ¼ | cup | Canned coconut milk |
| 3 | teaspoons | Red curry paste |
| 6 | tablespoons | Sugar |
| ½ | cup | Rice vinegar |
| ½ | teaspoon | Red pepper flakes |
| 1 | tablespoon | Peanuts, finely chopped |
| 1 | tablespoon | Fish sauce |
| 1 | Pinc sugar | |
| 6 | Thin sliced green beans | |
| ¼ | teaspoon | Gingerroot minced |
| ⅛ | teaspoon | Garlic minced |
| ¼ | cup | Cucumber peeled chopped |
Directions
PATTIES
SAUCE
In mixer bowl, combine ground chicken, coconut milk, curry paste, fish sauce and sugar. Beat with mixer until doughy. Fold in green beans.
Flour hands and shape mixture into 6 thin patties (mixture will be very soft). Deep-fry, 1 or 2 at a time @350'til golden brown on both sides. Drain on paper towels. Serve hot with cucumber sauce on the side. Makes 3 healthy appetizers, or 6 for the lighter fare. Sauce: Combine all ingredients, except peanuts, and stir 'til sugar is dissolved. Add cucumber. Chill for at least ½ hour. Serve in individual dishes topped with peanuts. Note: some add ½ ts minced garlic to patty mixture. 01/17/92 20:54 Jim in Columbus, OH <aka...hapi hari> twwr12a