Thai Green Curry Chicken Burgers with Cucumber Slaw
Juicy chicken burgers laced with green curry paste, topped with a crunchy cucumber and carrot slaw.
Made with Thai green curry paste and Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken mince, your ready made Thai green curry paste (see the base recipe), cornflour, spring onions and half the coriander in a bowl. Shape into 4 patties and chill for 15 minutes.
15 min - 2
Toss the cucumber and carrot with your ready made nuoc cham (see the base recipe) and the rest of the coriander. Leave to sit while the burgers cook.
- 3
Heat the oil in a frying pan over a medium heat. Fry the burgers for 6 to 7 minutes on each side, until golden and cooked through with no pink and clear juices.
13 min 30 s - 4
Toast the buns lightly.
- 5
Build each burger with lettuce, a patty and a pile of slaw.
Tips
- Chicken mince is wet. Chilling the patties helps them hold together.
- Check the burger is cooked through: clear juices and 75C in the middle.
- Do not press the patties while frying or they dry out.
Storing and freezing
Cool cooked patties within 1 hour and keep in the fridge for up to 2 days. Freeze uncooked patties for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I bake the burgers?
Yes. Bake at 200C (180C fan) for 20 to 25 minutes, turning once.
Are they gluten free?
Yes, with gluten free buns and homemade paste and nuoc cham.
Can I use turkey mince?
Yes. Cook for the same time until cooked through with no pink.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.