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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3/4 cup coconut milk |
1 tablespoon tamarind |
3 tablespoons sugar |
2 tablespoons peanut butter |
2 teaspoons fish sauce |
1 tablespoon red curry paste |
1 1/2 pounds ground chicken |
1 tablespoon fish sauce |
3 cloves garlic, chopped |
2 shallots, diced |
3 teaspoons tamarind |
2 tablespoons chopped garlic chives |
2 teaspoons salt |
6 sesame seed buns |
chinese or napa cabbage |
bean sprouts |
Directions:
1. Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
2. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
3. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.
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