Todd marn gai [twwr12a]
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Ground chicken uncooked |
| ¼ | cup | Canned coconut milk |
| 3 | teaspoons | Red curry paste |
| 1 | tablespoon | Fish sauce |
| 1 | Pinc sugar | |
| 6 | Thin sliced green beans | |
| 6 | tablespoons | Sugar |
| ½ | cup | White or rice vinegar |
| ½ | teaspoon | Hot red pepper flakes |
| 1 | tablespoon | Finely chopped peanuts |
| ¼ | teaspoon | Minced fresh gingerroot |
| ⅛ | teaspoon | Minced garlic |
| ¼ | cup | Coarsely chopped cucumber -- |
| PATTIES----- | ||
Directions
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SAUCE:
In mixer bowl, combine ground chicken, coconut milk, curry paste, fish sauce and sugar. Beat with mixer 'til 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. From James Harrison, Jr.
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