Thai Chicken Cakes
19 Dec
Ladies, so we’ve learned on this bloggie that a jar of Thai red curry paste is not just for Thai Red Curry! It can be used in a whole lot of other ways when it comes to cooking a tasty dish. Now if only we can implement this surely every ingredient will become of good use instead of being chucked to the side. How many times have we bought that one single ingredient for one recipe and then left it to rot in the fridge because we can’t come up with other ways to fully utilize it? I can tell you it happens to me way too many times.
So today’s lesson is WASTE NOT!
Anyway dish of the day is some pretty awesome Thai Chicken Cakes. Why you no make Fish you say? Coz we prefer chicken! Besides, the husband said it taste just like Thai Fish Cake so……..fish, chicken, same same but different, haha. They belong in the tummy!
I made this a longgg time ago and decided to give it a try again. I remember it being good the last time, and having modified it a little, I have to say, this is pretty flavorful and goes well, even as a snack. Serve with a side of sweet chilli sauce and you’ll have a pretty good appetizer 
Ingredients:
1 tray of minced chicken
2-3 tablespoon red curry paste
2 chopped shallots
Some chopped long beans
1 egg, beaten
1 tablespoon flour
Some chopped lime leaves
Some chopped spring onions
1 chopped chilli.
Black pepper and a dash of paprika
In a bowl, combine chicken, eggs and flour and mix. Add in red curry paste and remaining ingredients and mix it all up with your bare hands! Put in the fridge for it to set. When you’re ready to cook, form a ball shape and cook in pan. Let it brown on one side for 2-3 minutes before flipping it over.
Sounds easy but preparation is borderline gross. Have you seen chicken meat broken down into a paste like texture?? Oh you’ve not? It’s gag-worthy trust you me! Good thing the end results make it worth it.
Best serve with a side of yummy egg. I add in a bit of mayo so that it fluffs up well. Try it and see the difference.
And for the smarty pants that I am, I decided to use the Khao Soi noodle curry recipe to make well, curry. I thinned it down by adding more water, added in some taufo, chicken and potatoes and it went wonderfully good with rice. Almost like panang curry me reckon. Same same but different 
The hubby was pleased.
Only because I am saving money in the long run with less ingredients
Is it easy to make the chicken cake. Is it messy? I have always wanted to try but worried it will end up disasterous.
Your curry looks good. Will cook them when I move in my new place. Me packed the Thai stuff in a box oredi. Malas to open up. Then again, I might change my mind. LOL. Might do when Jove is well. He has bad throat ever since he came home :o(.
It’s actually quite easy. And delicious too. You can cut down the red curry paste if you don’t want so spicy but I think you both can tahan it so
Thanks thanks, didn’t know what curry to make so pakai bantai with this la. Ah yes you’re moving, just wait and cook at your new place then, I’m sure got BIGGER kitchen right! Poor jove, better stay away from spicy food first and nurse him with soup. Must be the weather there.
Hiya
Great blog! And delicious recipe!
Thanks! I saw your menu and your food looks delicious. Too bad you’re so far away