Todd Marn Gai

Tod Mun Gai is Thai street food at its finest: crispy, fragrant chicken patties loaded with curry flavor and served with a cool, tangy dipping sauce.

Ground chicken gets beaten with coconut milk, red curry paste, fish sauce, and a pinch of sugar until the mixture turns doughy and cohesive. Thinly sliced green beans fold in for color and snap.

Shaped into thin patties and deep-fried until golden, these come out shatteringly crisp on the outside with a juicy, curry-spiced interior that hits you with heat, sweetness, and umami all at once.

The cucumber sauce brings everything together: rice vinegar, sugar, ginger, garlic, red pepper flakes, chopped cucumber, and crushed peanuts on top. Sweet, sour, spicy, crunchy.

Kitchen Tips

• Flour your hands generously when shaping the patties. This mixture is intentionally soft and sticky, and wet hands will make it worse.
• Fry only 1 to 2 patties at a time. Crowding the oil drops the temperature and gives you greasy, pale results instead of crispy golden ones.
• Make the cucumber sauce at least 30 minutes ahead. The chilling time lets the flavors meld and the cucumber absorb the sweet-sour dressing.