Thai Coconut Chicken Cakes Recipe

Name: Thai Coconut Chicken Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ground chicken; 3 spring onions, finely chopped; 1 tablespoon red curry paste; 2 tablespoons chopped coriander; 1 teaspoon fish sauce; 3 tablespoons thick canned coconut cream; ½ teaspoon salt; oil, for frying; 1 small cucumber; 2 carrots; 6 green beans; 500 ml white vinegar; 2 tablespoons salt; ½ cup cauliflower floret; 2 garlic cloves, chopped; 3 hot red chili peppers, sliced; 2 shallots, sliced; ½ cup vegetable oil

Servings: persons

500 g ground chicken
3 spring onions, finely chopped
1 tablespoon red curry paste
2 tablespoons chopped coriander
1 teaspoon fish sauce
3 tablespoons thick canned coconut cream
½ teaspoon salt
oil, for frying
1 small cucumber
2 carrots
6 green beans
500 ml white vinegar
2 tablespoons salt
½ cup cauliflower floret
2 garlic cloves, chopped
3 hot red chili peppers, sliced
2 shallots, sliced
½ cup vegetable oil

1
Chicken Cakes:.
2
Mix all the chicken cake ingredients together, except the oil.
3
Roll into small balls and chill.
4
Fry in hot oil until browned all over and cooked through.
5
Serve with pickled vegetables and steamed rice (on a banana leaf, if using).
6
Pickled Vegetables:.
7
For the pickled vegetables, peel, trim and cut cucumber and carrots into small batons.
8
Cut beans into short lengths.
9
Bring vinegar and salt to the boil in a saucepan and plunge in carrots, cauliflower and beans.
10
Blanch for 1 minute then drain.
11
Puree garlic, chillies and shallots in a blender or food processor.
12
Heat the oil in a frying pan over a medium heat and add the blended paste.
13
Stir-fry for 3 minutes, then add the vegetables and toss to coat in the paste.
14
Transfer to a bowl.
15
The vegetables can be made up to 5 days ahead; keep refrigerated.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 500 g ground chicken, 3 spring onions, finely chopped, 1 tablespoon red curry paste, 2 tablespoons chopped coriander, and more.

Yes, Thai Coconut Chicken Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Coconut Chicken Cakes

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