Do you love bold flavours, filling food and Asian cuisine? Then you'll love these chicken curry patties. It's a taste experience. Creamy red coconut curry, juicy chicken patties and rice noodles that soak up every last bit of the delicious sauce. This dish will delight you, warm you up and surprise your taste buds. Quick, fragrant, and so good that you won't be able to resist a second portion.👌🏻
Nutrition (1 serving)
- 687 kcal
- 55 g carbohydrates
- 35 g fats
- 34 g protein
4 portions
- 500 g chicken mince
- 60 g carrots
- 120 g courgette
- 2 spring onions
- 2 tbsp soy sauce
- 2 tsp garlic granules
- 1 tsp dried ginger
- 1 egg
- 1 tsp baked peppers chilli sauce
- pepper
- salt
- 1/2 lime juice
- 400 ml coconut milk
- 2 tbsp beef bouillon paste
- 2 tbsp curry paste
- 2 tbsp soy sauce
- 1 tsp garlic granules
- 1 tsp dried ginger
- 2 spring onions
- coriander
- lime juice
- 240 g rice noodles
Instructions
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How to make the patties? In a bowl, mix the minced chicken with finely grated carrot and courgette (squeeze out any excess water first), finely chopped spring onion, soy sauce, seasoning, egg, chilli sauce, and juice from 1/2 lime.
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Mix well and make 12 patties.
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Spray the pan with some oil and fry the patties on both sides (5 minutes each side). Set them aside.
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Add coconut milk, soy sauce, red curry paste, quality beef bouillon and seasoning to the same pan. Mix and leave it to simmer.
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Once thickened, add finely sliced spring onion, chopped coriander and a few drops of lime juice. Add the patties back in.
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Serve the patties with the sauce and rice noodles, which you cook according to the instructions.
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Enjoy!
