Yield: 3 servings
Measure | Ingredient |
---|---|
14 ounces | Ground chicken uncooked |
¼ cup | Canned coconut milk |
3 teaspoons | Red curry paste |
1 tablespoon | Fish sauce |
1 \N | Pinc sugar |
6 \N | 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 -- |
\N \N | PATTIES----- |
-
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.
Recipe By :