Sai Ua Samun Phrai

Name: Sai Ua Samun Phrai
Yield: 4 Servings
Ingredients: 2 medium shallots, unpeeled; 1 head of garlic, unpeeled; 4 Anaheim chiles; 1 red or green Thai chile; 2 Tbsp. (or more) fresh lime juice; 1 Tbsp. finely chopped cilantro (some stem is good); 1 Tbsp. (or more) fish sauce; 1 tsp. (or more) sugar; Kosher salt; 1 lb. ground chicken; 1 small shallot, finely chopped; 2 makrut (Thai) lime leaves, thinly sliced; ¼ cup red curry paste; 2 Tbsp. fish sauce; 2 Tbsp. unsweetened coconut milk; 1 tsp. granulated sugar; 2 Tbsp. finely chopped cilantro, plus sprigs for serving; Kosher salt; ⅓ cup vegetable oil; Thin cabbage wedges, thinly sliced daikon (Japanese radish), and cooked sticky rice (for serving)

Parnass Savang4 ServingsSource

thai ground chicken anaheim chile main dairy-free gluten-free keto sauté dinner

Ingredients

2 medium shallots, unpeeled

1 head of garlic, unpeeled

4 Anaheim chiles

1 red or green Thai chile

2 Tbsp. (or more) fresh lime juice

1 Tbsp. finely chopped cilantro (some stem is good)

1 Tbsp. (or more) fish sauce

1 tsp. (or more) sugar

Kosher salt

1 lb. ground chicken

1 small shallot, finely chopped

2 makrut (Thai) lime leaves, thinly sliced

¼ cup red curry paste

2 Tbsp. fish sauce

2 Tbsp. unsweetened coconut milk

1 tsp. granulated sugar

2 Tbsp. finely chopped cilantro, plus sprigs for serving

Kosher salt

⅓ cup vegetable oil

Thin cabbage wedges, thinly sliced daikon (Japanese radish), and cooked sticky rice (for serving)

Method

Heat broiler. Broil shallots, garlic, and Anaheim and Thai chiles on a rimmed baking sheet, turning halfway through, until charred in most spots, 4–8 minutes. (Alternatively, you can char individually over a burner if you’ve got a gas stovetop.) Let cool.

Peel shallots, garlic, and chile (it’s okay if some charred bits stay attached; they will add smoky flavor), then coarsely chop. Transfer to a mortar and pestle or a food processor and mash or pulse to a coarse paste. Mix in lime juice, cilantro, fish sauce, and sugar; season with salt. Taste and add more lime juice, fish sauce, and/or sugar if needed.

Do ahead: Dip can be made 1 day ahead. Cover and chill.

Combine chicken, shallot, lime leaves, curry paste, fish sauce, coconut milk, sugar, and 2 Tbsp. cilantro in a medium bowl; season with salt. Using your hands, mix until chicken is sticking to itself and mixture is smooth, about 3 minutes. Using wet hands, form about 2-Tbsp. scoops of chicken mixture into 1"-thick patties.

Heat oil in a large skillet over medium-high. Working in batches, cook patties until golden brown, about 2 minutes per side. Transfer to paper towels to drain.

Serve patties with chile dip, cabbage, daikon, cilantro, and rice.