Chicken Patties in Coconut Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
