Green Curry Chicken Patties

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - full recipe title is Green Curry Chicken Patties With Thai Noodle Salad."

Original recipe yields 4 servings


  • Serving Size: 1 (273.9 g)
  • Calories 381.5
  • Total Fat - 5.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 242.4 mg
  • Sodium - 650.9 mg
  • Total Carbohydrate - 58 g
  • Dietary Fiber - 6.3 g
  • Sugars - 6.9 g
  • Protein - 24.6 g
  • Calcium - 113.8 mg
  • Iron - 5.6 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.1 mg

Step 1

Combine mince, curry paste, green onion and finely chopped coriander in a large bowl and using wet hands, shape heaped tablespoons of mixture into patties and place on a baking tray lined with baking paper.

Step 2

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat and add 1/2 the patties and cook for 5 minutes each side or until golden and cooked through and then transfer to a plate and cover to keep warm and then repeat with 1 tablespoon oil and remaining patties.

Step 3

Meanwhile, cook noodles following packet directions, drain and refresh under cold water and drain again.

Step 4

Combine vinegar, fish sauce, sugar, chilli, garlic and remaining oil in a jug and stir until sugar is dissolved.

Step 5

Place noodles, patties, tomato, carrot, red onion, mint and coriander leaves in a bowl and toss gently to combine and then drizzle with dressing and serve sprinkled with extra coriander.

Tips & Variations

No special items needed.