Green Curry Fritters

Green Curry FrittersRecipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Global flavors favorite.

Talk about flavor! Green curry paste (found in the Asian-foods section) and chile paste impart tons of savory-spicy-fragrant hits to ground chicken. Only a tiny tweak to this recipe: Our fritters got a little too browned, so we reduced the cooking temperature from medium-high to medium and cooked them a little longer.


Serves 6 (serving size: 2 fritters)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 206
Fat 11.9 g
Satfat 1.2 g
Monofat 6.3 g
Polyfat 3.4 g
Protein 18.4 g
Carbohydrate 6 g
Fiber 0.3 g
Cholesterol 75 mg
Iron 0.2 mg
Sodium 368 mg
Calcium 8 mg


2/3 cup panko (Japanese breadcrumbs)
1/4 cup diagonally sliced green onions
1 pound ground chicken breast
2 tablespoons canola mayonnaise
1 1/2 tablespoons green curry paste
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
2 teaspoons sambal oelek (ground fresh chile paste)
3/8 teaspoon kosher salt
1/2 teaspoon grated peeled fresh ginger
1 large egg
2 tablespoons canola oil, divided


1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.


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Also featured in: Cooking Light, October 2012;