Chicken Patties in Coconut Curry Recipe

Introduction

These Chicken Patties in Coconut Curry offer a delicious blend of fragrant spices and tender meat. Perfect for a comforting dinner, this dish features juicy chicken patties simmered in a rich, creamy coconut sauce with vibrant flavors.

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

1. Step 1: Prepare the ingredients. Peel and finely chop the red onion. Remove the tough outer layer of the lemongrass, gently crush it with the back of a knife to release flavor, then chop. Grate the fresh ginger and press the garlic cloves.
2. Step 2: Make the sauce. Heat oil in a large pan and cook the red onion until soft. Add red curry paste, garlic, and ginger, cooking briefly to release aromas. Pour in the coconut cream, water, lemongrass, fish sauce, and brown sugar. Let the sauce simmer gently for 10 minutes.
3. Step 3: Prepare the patties. In a bowl, combine ground chicken, egg, fish sauce, grated ginger, chopped green onion, crispy fried onions, and grated garlic. Season with salt and black pepper. Mix well and shape into small patties.
4. Step 4: Brown the patties. Heat oil in a separate pan and sear the patties on both sides until golden brown and cooked through.
5. Step 5: Add final flavors. Transfer the browned patties into the simmering coconut curry sauce. Cook together for 10 more minutes, allowing the flavors to meld. Stir in lime zest and juice.
6. Step 6: Serve hot, garnished with fresh coriander leaves. Best enjoyed with steamed jasmine rice for a complete meal.

Tips & Variations

• For extra heat, add a sliced chili to the curry sauce while simmering.
• Use ground turkey or pork as a substitute for chicken if preferred.
• To crisp the patties even more, chill them in the fridge for 30 minutes before cooking.
• Fresh lime juice brightens the dish—adjust according to taste for a perfect balance.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid boiling when reheating to preserve the texture of the patties.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the patties ahead of time?

Yes, you can prepare and shape the patties a few hours ahead or even the day before. Keep them refrigerated until ready to brown and cook in the sauce.

Is this dish spicy?

The dish has a mild to medium spice level depending on the amount of red curry paste used. You can adjust the spice by using less curry paste or choosing a milder variety.

Chicken Patties in Coconut Curry Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This recipe for Chicken Patties in Coconut Curry features flavorful ground chicken patties cooked in a rich and fragrant red curry coconut sauce. Infused with ginger, garlic, lemongrass, and lime, the dish offers a perfect balance of savory, tangy, and mildly sweet notes. Served hot with jasmine rice, it’s a comforting meal combining aromatic Southeast Asian flavors with simple cooking techniques.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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, outer tough layer removed, 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

1. Prepare the Ingredients: Peel and finely chop the red onion. Remove and discard the tough outer layer of the lemongrass, then gently crush it with the back of a knife to release its aroma before chopping. Grate the fresh ginger and press or crush the garlic cloves to set up for cooking.
2. Make the Sauce: Heat oil in a large pan over medium heat. Add the chopped red onion and cook until soft and translucent. Stir in the red curry paste, garlic, and ginger, cooking briefly to release their flavors. Pour in the coconut cream, water, chopped lemongrass, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and allow it to cook for about 10 minutes to meld flavors.
3. Prepare the Patties: In a mixing bowl, combine the ground chicken, egg, fish sauce, grated ginger, chopped green onion, crispy fried onions, and grated garlic. Season the mixture with salt and black pepper. Using your hands, shape the mixture into small, evenly sized patties for consistent cooking.
4. Brown the Patties: In a separate pan, heat a small amount of oil over medium-high heat. Add the chicken patties and fry them, searing each side until golden brown and cooked through, which should take about 3-4 minutes per side.
5. Finish the Dish: Transfer the browned patties into the simmering coconut curry sauce. Let them cook together for an additional 10 minutes to absorb the flavors. Stir in the lime zest and juice for a fresh tang. Garnish with fresh coriander leaves just before serving.
6. Serve: Serve the chicken patties in coconut curry hot, ideally accompanied by steamed jasmine rice for a complete and satisfying meal.

Notes

• Use fresh lemongrass for the best flavor, but if unavailable, you can substitute with 1 teaspoon dried lemongrass powder.
• Adjust the amount of red curry paste according to your preferred spice level.
• For a sweeter curry, substitute brown sugar with honey or palm sugar.
• Ensure patties are evenly sized to cook uniformly.
• Leftover curry can be refrigerated and tastes even better the next day after flavors meld.

Keywords: chicken patties, coconut curry, Thai recipe, ground chicken, red curry paste, lemongrass, ginger, easy dinner, coconut cream