- Place the chicken, Shemin’s Thai Red Curry Paste and fish sauce in a food processor, and blend into a paste. Add the breadcrumbs, coriander, spring onions, coconut milk, egg and lime juice, then pulse until combined.
- Divide the mixture into 24 and shape into circular patties. To make the shaping easier, fill a small bowl of water and use this to wet your hands, as the mixture will be quite sticky. Leave to cool in the fridge for at least 30 minutes.
- Heat 2 tbsp of oil in a pan and fry the patties in batches, adding more oil when necessary. Fry each batch for 4 minutes on each side, or until the patties are brown all over and cooked through.
- Mix the sweet chilli sauce and rice wine to create your dip. Serve hot and enjoy!
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