Thai Red Curry Chicken Burgers
Emily Davenport
6-7 servings
20 minutes
386
Thai
Main
These gorgeous Thai Red Curry Chicken Burgers are a little bit different and perfect for eating al fresco.
Find more recipes like this in the Dairy Diary recipe collection.
Ingredients
- Chicken thigh fillets 6 (about 615g/1lb 6oz)
Thai red curry paste 2-3 tbsp
- Red onion 1 small, peeled and finely chopped
- Coriander 1 pack (about 25g/1oz), stalks and leaves roughly chopped
- Vegetable oil 2 tbsp
- Dessert apples 2, quartered and cored
- Lime 1, juice only
- Fresh ginger 5cm (2in), peeled and cut into very thin sticks
- Mayonnaise 2 tbsp
- Bread buns to serve
Directions
- Use kitchen scissors to snip chicken into chunks straight into a food processor. Add curry paste, onion, most of the coriander and seasoning. Blitz until minced. Shape mixture into 6 or 7 large burgers.
- Heat 1 tablespoon oil in a frying pan and when hot, fry burgers for 4-5 minutes each side until cooked through. Do this in 2 batches. Keep cooked burgers warm in the oven.
- Cut apples into fine matchsticks and coat with lime juice. Add ginger and mayonnaise to make a slaw. Season well and add a few coriander leaves.
- Serve each burger (with coriander leaves if you like) on a bun topped with apple slaw.