Todd Marn Gai

Course : Curry
Serves: 3
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14 ounces ground chicken uncooked
1/4 cup canned coconut milk
3 teaspoons red curry paste
1 tablespoon fish sauce
1 dash sugar
6 medium green beans thin sliced
6 tablespoons sugar
1/2 cup rice vinegar
1/2 teaspoon red pepper flakes
1 tablespoon peanuts -- finely chopped
1/4 teaspoon gingerroot minced
1/8 teaspoon garlic minced
1/4 cup cucumber peeled chopped

Preparation / Directions:

In mixer bowl, combine ground chicken, coconut milk, curry paste, fish sauce and sugar. Beat with mixer until doughy. Fold in green beans. Flour hands and shape mixture into 6 thin patties (mixture will be very soft). Deep-fry, 1 or 2 at a time @350 'til golden brown on both sides. Drain on paper towels. Serve hot with cucumber sauce on the side. Makes 3 healthy appetizers, or 6 for the lighter fare. Sauce: Combine all ingredients, except peanuts, and stir 'til sugar is dissolved. Add cucumber. Chill for at least 1/2 hour. Serve in individual dishes topped with peanuts. Note: some add 1/2 tsp. minced garlic to patty mixture. 01/17/92 20:54 Jim in Columbus, OH twwr1

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