Thod Man Gai ทอดมันไก่ Thai Chicken Cakes

I was wondering what to do with the new batch of homemade green curry paste; A nice bowl of green chicken curry should have been the easy option but I decided on this quick snack inspired by the popular Thai street snack - thod man pla or Thai fish cake instead.

You may use shop bought curry paste, either red or green and it will still be delicious. Though only breast was used, the chicken cakes turned out moist and tender but I am certain by using half breast and half thigh the result will be even better.

P.S I have received very few entires for Malaysian Monday so far, if you have cooked any Malaysian food lately please remember to send in your entries, thank you! To find out more about the event and on how to enter please click here.

recipe from the tummies' kitchen
makes 10 to 12
you'll need;
3 spring onions, chopped
half a bunch of chives, chopped
2 stalks of coriander, chopped
2 chilies, chopped
2 chicken breasts or 4 chicken thighs, cut into chunks
1.5 tbs of homemade or shop bought green or red curry paste
1 egg, lightly beated
2 kaffir lime leaves, finely shredded
8 long beans, finely sliced
2 tsp of castor sugar
2 tbs of fish sauce
cucumber slices to serve
sweet chili sauce

Prepare the aromatics.

Place chopped ingredients together with the chicken, egg, curry paste, sugar and fish sauce in the food processor and blend until you get a coarse paste, remove and add in the long bean and kaffir lime leaves and mix well.

With wet hands, form mixture into 6 cm x 1 cm discs and pan fry on batches until golden on both sides and cook though. Alternately one may deep fry the patties.

Serve with cucumber slices and sweet chili sauce or a cucumber relish (achart) on the side.

Or on a bed of rice for a slightly more substantial meal.