Events and Celebrations

  • 500 g (1 lb) skinless chicken breast fillets, minced
  • 1–2 tablespoons Thai red curry paste
  • 1 small onion, finely chopped
  • 2 tablespoons chopped coriander
  • olive oil, for brushing
  • 4 oval buns, halved
  • 50 g (2 oz) mixed Asian salad leaves
  • handful of mixed Thai or plain basil, coriander and mint leaves
  • 6 tablespoons coconut cream
  • 3 tablespoons smooth peanut butter
  • juice of ½ lime
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons sweet chilli sauce

Place the chicken, curry paste, onion, coriander and some salt and pepper in a food processor or blender and blend until smooth. Transfer to a bowl and chill for 30 minutes. Divide the mixture into quarters and shape into 8 even-sized patties.

Meanwhile, put all the satay sauce ingredients in a small saucepan and heat gently, stirring until combined. Simmer gently for 1—2 minutes until thickened, then set aside to cool.

Brush the patties lightly with oil and cook on a hot barbecue for 5—6 minutes on each side until cooked though. Test one by inserting a skewer into the centre: it should feel hot to the touch when the burger is cooked.

Fill the buns with the chicken burgers, Asian salad leaves and mixed herbs and spoon the coconut satay sauce over the top.

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