Crispy Thai Coconut Chicken Fritters
Savor the taste of Thailand with these irresistible Crispy Thai Coconut Chicken Fritters. Bursting with vibrant flavors from fresh herbs, spicy red curry paste, and creamy coconut, these fritters are a perfect appetizer or party snack. Paired with tangy pickled vegetables, they provide a delightful balance of spice and sweetness. Enjoy them fresh and crispy, or prepare in advance for a stress-free gathering. Serve them over steamed rice or on a banana leaf for an authentic touch that transports you straight to the heart of Thai cuisine.
40
Servings
80
Calories
18
Ingredients
Ingredients
ground chicken
500 g (ground)
spring onions
3 (finely chopped)
red curry paste
1 tablespoon (as is)
chopped coriander
2 tablespoons (chopped)
fish sauce
1 teaspoon (as is)
thick canned coconut cream
3 tablespoons (as is)
salt
1/2 teaspoon (as is)
oil
for frying (for frying)
small cucumber
1 (peeled, trimmed, and cut into batons)
carrots
2 (peeled and cut into batons)
green beans
6 (trimmed and cut into short lengths)
white vinegar
500 ml (as is)
salt
2 tablespoons (as is)
cauliflower florets
1/2 cup (cut into small florets)
garlic cloves
2 (chopped)
hot red chili peppers
3 (sliced)
shallots
2 (sliced)
vegetable oil
1/2 cup (for frying)
Instructions
1
In a large mixing bowl, combine the ground chicken, finely chopped spring onions, red curry paste, chopped coriander, fish sauce, thick coconut cream, and salt. Mix well until all ingredients are fully incorporated.
2
Roll the mixture into small balls, about the size of a golf ball. Place them on a tray and chill in the refrigerator for at least 30 minutes to firm up.
3
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the chilled chicken balls in batches. Fry until they are golden brown and cooked through, approximately 5-7 minutes. Remove and place on paper towels to drain excess oil.
4
To prepare the pickled vegetables, peel and cut the cucumber and carrots into small batons. Trim the green beans and cut them into shorter lengths.
5
In a saucepan, bring the white vinegar and 2 tablespoons of salt to a boil. Add the prepared carrots, cauliflower florets, and green beans. Blanch for 1 minute, then drain and set aside.
6
In a blender or food processor, purée the garlic, hot red chili peppers, and shallots until smooth.
7
In a frying pan, heat the vegetable oil over medium heat. Add the blended garlic-chili-shallot paste and stir-fry for 3 minutes or until fragrant.
8
Add the blanched vegetables to the frying pan, tossing them in the paste to coat evenly. Transfer the mixture to a bowl and allow to cool. This can be prepared up to 5 days in advance and stored in the refrigerator.
Nutrition Information
5.25
Fat
3.75
Carbs
5.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Thai Coconut Chicken Fritters?
They are a flavorful Thai-inspired appetizer made from ground chicken, red curry paste, and coconut cream, served alongside tangy pickled vegetables.
What is the primary protein in this recipe?
The primary protein used in this recipe is 500 grams of ground chicken.
How many servings does this recipe produce?
This recipe is designed to produce 40 servings.
What are the main Thai flavors included in the fritters?
The fritters feature authentic flavors from red curry paste, fish sauce, fresh coriander, and thick coconut cream.
How do I prepare the chicken mixture?
In a large bowl, combine ground chicken, finely chopped spring onions, red curry paste, chopped coriander, fish sauce, thick coconut cream, and salt until fully incorporated.
What size should the chicken fritters be rolled into?
The chicken mixture should be rolled into small balls approximately the size of a golf ball.
Why is it necessary to chill the chicken balls before frying?
Chilling the chicken balls for at least 30 minutes helps them firm up so they maintain their shape while frying.
What is the recommended cooking method for the fritters?
The fritters should be deep fried in batches in a pan over medium-high heat.
How long does it take to fry the chicken fritters?
The fritters take approximately 5 to 7 minutes to become golden brown and fully cooked.
How should I remove excess oil from the cooked fritters?
After frying, place the fritters on paper towels to drain any excess oil.
What vegetables are included in the pickled vegetable side?
The pickled side includes cucumber, carrots, green beans, and cauliflower florets.
How do I prepare the vegetables for pickling?
Cut the cucumber and carrots into batons, trim the green beans into short lengths, and cut the cauliflower into small florets.
What is the process for blanching the vegetables?
Bring white vinegar and salt to a boil, add the carrots, cauliflower, and green beans, and blanch for 1 minute before draining.
What ingredients are in the chili paste for the vegetables?
The paste consists of puréed garlic, hot red chili peppers, and shallots.
How do I finish the pickled vegetable preparation?
Stir-fry the blended chili-garlic-shallot paste in vegetable oil for 3 minutes, then toss in the blanched vegetables to coat.
Can the pickled vegetables be made in advance?
Yes, they can be prepared up to 5 days in advance and stored in the refrigerator.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
Is this recipe spicy?
Yes, the recipe includes red curry paste and three hot red chili peppers, giving it a spicy kick.
What type of coconut product is required?
The recipe calls for 3 tablespoons of thick canned coconut cream.
How should I serve these fritters for an authentic look?
For an authentic touch, serve the fritters on a banana leaf or over steamed rice.
What kind of vinegar is used for the pickling liquid?
The recipe uses 500 ml of white vinegar.
How many ingredients are needed in total?
There are 18 ingredients required for the full recipe including the fritters and the pickled vegetables.
What are the nutritional macros per serving?
Each serving has 5.25g of fat, 3.75g of carbohydrates, and 5.75g of protein.
Does this recipe contain fish sauce?
Yes, it includes 1 teaspoon of fish sauce in the chicken mixture.
What aromatics are used in the fritter mixture?
Spring onions and chopped coriander are the primary fresh aromatics used.
What should I do if I don't have a food processor for the chili paste?
You can use a blender to purée the garlic, chili peppers, and shallots until smooth.
Is there any salt in the chicken mixture?
Yes, 1/2 teaspoon of salt is added to the ground chicken mixture.
How much oil is used to fry the chili paste for the vegetables?
The recipe uses 1/2 cup of vegetable oil to fry the chili-garlic-shallot paste.
Can I use cauliflower in the pickles?
Yes, the recipe uses 1/2 cup of small cauliflower florets.
What is the recommended heat level for frying the chicken?
The oil should be heated over medium-high heat before adding the chicken balls.