Thai Coconut Chicken Cakes
serves 4
Don’t shake the can of coconut cream -- let it settle for as long as possible, then scoop off the rich cream from the top. Serve these simple fried cakes with rice and a cucumber and mint salad.
Read more about this recipe in Sizzle: Sensational Barbecue Food.
Chicken cakes:
1 pound ground chicken
1 tablespoon red curry paste
2 tablespoons chopped cilantro
3 tablespoons thick part of a can of coconut cream
1/2 teaspoon salt
Oil for frying
Coconut sauce:
1 fresh, juicy lime
1/2 cup thick part of a can of coconut cream
4 tiny dried bird’s eye chilies, crushed
4 kaffir lime leaves
prep: 25 minutes
total: 25 minutes
bowl
barbecue hot plate or cast-iron griddle
small saucepan
1. Mix together all ingredients except oil. Roll mixture into marble-sized balls, and refrigerate for 1 to 2 hours.
2. Cook chicken cakes over medium heat on an oiled barbecue hot plate or cast-iron griddle, flattening them a little to help them cook evenly, until browned and cooked through.
3. Peel rind from lime using a small serrated knife, then cut in between membranes to release small pieces of lime flesh. Chop lime flesh into small pieces.
4. Put coconut cream, chilies and lime leaves in a small saucepan and simmer gently until reduced by about half. Add chopped lime and serve sauce with chicken cakes.
