Serves 4


3300g chicken breast

30g red thai curry paste

1 egg

3 lime leaves

30ml fish sauce

5g sugar

30g cornflour

20g chopped coriander

10 fine green beans, finely chopped

For the dipping sauce

75ml rice vinegar

60ml water

50g sugar

clove garlic

20ml fish sauce

1 stalk finely chopped lemon grass

1/2 cucumber, peeled and chopped into small dice

4 finely chopped shallots

25mm piece root ginger - grated


1. Pulse the paste, egg, chicken and lime leaves until smooth

2. Put in a bowl and combine with the rest of the ingredients

3. Shape into 75mm cakes

4. Deep fry for 4-5 mins at 160°c until golden, then drain on kitchen paper

5. Dipping sauce – bring water and vinegar to boil with the sugar. Stir until sugar dissolves and remove from heat to cool

6. Finally add the rest of the ingredients

7. Serve in a bowl with the cakes sitting on some dressed watercress

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