food Thai Red Curry Burgers

[P. Dreadie]

bentalphanerd ,

I've been tossing your idea around . I've always used thighs when I make Green Curry Chicken. I use thighs in most of my dishes that are more or less a fricasseed chicken dish. I feel the bone adds flavor when cooking and I like the dark meat. And thighs are cheap.

One thing I've never done is make ground chicken meat. I've seen ground Turkey for years. But I've never used it. But I would think you could make ground chicken using breasts and thigh meat. Then do like I did for Red Curry burgers. Make a paste of all the things you love in your Thai Green Curry. Mix that into your chicken meat and make patties. Then you could grill it . That would also add a great flavor and be more burger like than my first thought about a chicken salad type thingy.

I hope that helps spark your mind on you wanted to know. I might give it a go too. But I do know I have to make Green Chicken Curry ....... wifey won't let it be until I do. And it has been a long time.

Peace,
P. Dreadie

 

[Tkromer]

That looks unbelievable, I'm sending it to my wife with the subject (hint hint)

 

[Pepperfreak]

Those look so good! You should enter them into a burger contest, bet you'd take First Place and maybe some $$

 

[Noshownate]

good eats dreadi ekeep em comin

 

[Hophead]

I have never had a curry burger but i do love curry with good bread - i will be sure to try this one out for myself - Thanks for the pictures.

 

[Bradh728]

awesome pics!!! wow!!1

Once again, I need to stop looking at these pics when i'm hungry

 

[hogleg]

Big ups P. Dread!! De OrignaL THP Ragga CHAMPION!!    MAD RESPECT!!
https://youtu.be/ohyRli2q9WI

 

[ShowMeDaSauce]

Works great for meat balls too. Must use Mae Ploy red curry paste Panang would probably work too.

 

[oldsalty]

Have you tried any of Andy Ricker's recipe"s just curious have been following him for a little while.

 

[ShowMeDaSauce]

No i haven't tried any of his recipes. Im a huge Thai food fan though. I used to live close to a small "hole in the wall" restaurant that made the best Thai food ive ever eaten. The owner gave me some pointers and suggested the Mae Ploy pastes if im not making my own. I also tried another brand in a can. It was called something like Maesri. Its ok but not as good as Mae Ploy.
 
Mae Ploy Red Curry and Panang Curry are both excellent IMO. Both go very well with beef. I prefer their coconut milk too. The fat is easily skimmed off the top for frying the paste if you dont shake it up. I usually let the cans set for several days before using them. If you buy coconut milk with emulsifiers, the fat stays mixed with the milk.
 
The local Asian market near me is Thai owned to i can get fresh or frozen galangal, lime leaves and lemon grass. They also stock a full line of Mae Ploy products and some excellent fried shallots and fried garlic.