12 ounces (375 g) firm white fish fillets
1 tbsp (15 mL) Thai Kitchen®Red Curry Paste
8 green beans, thinly sliced or slivered
4 green onions, tops only, thinly sliced
3 kaffir lime leaves, minced (optional)
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen®Premium Fish Sauce
1 1/2 tbsp (22 mL) cornstarch
1 tsp (5 mL) sugar
2 tbsp (30 mL) vegetable oil
Cucumber Relish, Spicy Cucumber Sauce, or Thai Kitchen®Spicy Thai Chili Sauce
CUT fish into cubes. Place fish, red curry paste and egg in food processor; cover. Process until smooth. Set aside. Mix green beans, green onions, lime leaves and garlic in large bowl. Add fish sauce, cornstarch and sugar; stir to make a smooth paste. Add fish mixture; mix well.
HEAT oil in wok or heavy skillet on medium-high heat. With lightly moistened hands, form 1/4 cup (50 mL) portions of the fish mixture into patties. Slide 3 of the patties into the oil. Fry until golden brown on each side, turning once. Do not overcook. Drain on paper towels.
SERVE warm or cold with Cucumber Relish, Spicy Cucumber Sauce, or Spicy Thai Chili Sauce.
Thai Kitchen Tip: To test mixture for flavor and texture, make a small patty and drop it into boiling water or fry in hot oil. For firmer patties, add additional fish or egg. For a softer consistency, add additional cornstarch or a small amount of heavy cream.