Tod Mun Kai

INGREDIENTS

• 500g Chicken Thigh
• 2 Egg
• 4 tbsp Red Curry Paste
• 2 tbsp Fish Sauce
• 2 tsp Sugar
• 2 tbsp Cornflour
• 4 Lime Leaf
• 100g Green Bean
• 4 tbsp Cooking Oil
• 1 Lime

STEPS

1. 1

   Place the raw 500g of chicken thigh in a food processor and pulse until finely minced, or mince it very finely with a clean knife. Transfer it to a bowl, then wash hands, utensils, and work surfaces thoroughly with hot soapy water.

   ⏱ 3 min

2. 2

   Add 2 eggs (beaten), 4 tbsp of red curry paste, 2 tbsp of fish sauce, 2 tsp of sugar, and 2 tbsp of cornflour to the minced chicken. Finely shred 4 lime leaves and slice 100g of green bean, then mix both in. Stir firmly for 2 to 3 minutes until the mixture becomes sticky and cohesive.

   ⏱ 3 min

3. 3

   Divide the mixture into four equal portions and shape each into a flat fritter about 1.5 cm thick. Keep the shaped fritters on a clean plate that has not held raw chicken.

   ⏱ 2 min

4. 4

   Heat 4 tbsp of cooking oil in a nonstick frying pan over medium heat until it shimmers. Fry the fritters for 6 to 7 minutes on the first side and 5 to 6 minutes on the second side, turning once, until deeply golden and no pink remains in the centre. The thickest part must reach 75°C for 30 seconds.

   ⏱ 6 min

5. 5

   Transfer the fritters to a clean plate and rest for 2 minutes. Serve hot with 1 lime, cut into wedges.

   ⏱ 2 min