Thai Red Curry Burger Recipes

THAI RED CURRY BURGER

Steps:

• Place mince in bowl, stir in red curry paste.
• Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
• Mix till sticky with clean hands.
• Shape mixture into large patties.
• Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
• Serve in buns with sweet chilli sauce.

THAI RED CURRY FRIED CHICKEN BURGER

Steps:

• 1.In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Add the chicken thighs to the paste mixture, then cover and set aside for 1 hour to marinate.
• 2.To make the chicken coating, place the plain flour, cornflour, baking powder and 1 teaspoon of salt in a large bowl. Whisk to combine.
• 3.Pick up one chicken thigh and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Repeat with remaining chicken thighs.
• 4.Preheat the oven grill to high. Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add coated chicken thighs and cook for 10-12 minutes, turning the chicken every so often, or until cooked through.
• 5.Meanwhile, To make the Thai red curry mayo, whisk together the mayonnaise, red curry paste, lime juice and salt in a small bowl until well combined.
• 6.Slice brioche buns in half and place on a baking tray, cut sides facing up. Lightly toast under the hot grill until golden Spread with the red curry mayo, then top the four burger bun bases with some lettuce leaves.
• 7.Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt then place on top of the lettuce. Finish by adding the burger tops, then serve with extra mayo on the side for a cheeky sauce top-up.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

THAI TURKEY BURGERS WITH RED CURRY MAYO

Steps:

• In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.