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Thai Red Curry Chicken Burgers

Thai Red Curry Chicken Burgers

These gorgeous Thai Red Curry Chicken Burgers are a little bit different and perfect for eating al fresco.

Thai Red Curry Chicken Burgers


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 (reserve a few leaves to serve if you like)

Vegetable oil 2 tbsp

Dessert apples 2, quartered and cored

Lime 1, juice only

Fresh ginger 5cm (2in) piece, peeled and cut into very thin sticks

Mayonnaise 2 tbsp

Bread buns to serve



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.


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