Todd Marn Gai
Yield
3 servingsPrep
20 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Patties | |||
| 14 | ounces |
chicken
ground, uncooked |
|
| ¼ | cup |
coconut milk
canned |
|
| 3 | teaspoons |
red curry paste
|
*
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | pinch |
sugar
|
*
|
| 6 | each |
green beans
thinly sliced |
*
|
| Sauce | |||
| 6 | tablespoons |
sugar
|
|
| ½ | cup |
rice vinegar
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
peanuts
finely chopped |
|
| ¼ | teaspoon |
ginger root
minced |
|
| ⅛ | teaspoon |
garlic
minced |
|
| ¼ | cup |
cucumbers
peeled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Patties | |||
| 404.6 | ml/g |
chicken
ground, uncooked |
|
| 59 | ml |
coconut milk
canned |
|
| 15 | ml |
red curry paste
|
*
|
| 15 | ml |
fish sauce
|
|
| 1 | pinch |
sugar
|
*
|
| 6 | each |
green beans
thinly sliced |
*
|
| Sauce | |||
| 9E+1 | ml |
sugar
|
|
| 118 | ml |
rice vinegar
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 15 | ml |
peanuts
finely chopped |
|
| 1.3 | ml |
ginger root
minced |
|
| 0.6 | ml |
garlic
minced |
|
| 59 | ml |
cucumbers
peeled, chopped |
|
Directions
In mixer bowl, combine ground chicken, coconut milk, curry paste, fish sauce and sugar. Beat with mixer until 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 at 350℉ (180℃) '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 teaspoons minced garlic to patty mixture.
