Servings: 4

500gm chicken mince 500gm chicken mince
2 tbs red curry paste 2 tbs red curry paste
1 tsp finely chopped kaffir lime leaves (spine removed) 1 tsp finely chopped kaffir lime leaves (spine removed)
1 egg 1 egg
fish sauce to taste fish sauce to taste
1 head of butter lettuce, cleaned (can substitute cross) 1 head of butter lettuce, cleaned (can substitute cross)
Selection of herbs, (coriander, mint, Thai basil) Selection of herbs, (coriander, mint, Thai basil)
½ Cup hot and sour sauce (recipe in notes) ½ Cup hot and sour sauce (recipe in notes)
2 cups of sticky rice to serve 2 cups of sticky rice to serve

Combine the chicken mince, curry paste, kaffir lime leaf,egg and fish sauce and form into small patties about 5cm wide and 1 cm thick.
Barbecue the patties on medium heat for 3 to 4 minutes on each side. Serve on a large platter with the butter lettuce leaves and herbs.
Accompany with a bowl of hot and sour sauce and jasmine rice.

hot and sour sauce:  hot and sour sauce:
4 red chillies, chopped  4 red chillies, chopped
8 cloves garlic, chopped  8 cloves garlic, chopped
⅓ Cup fish sauce, or to taste. I don’t use that much  ⅓ Cup fish sauce, or to taste. I don’t use that much
⅔ Cup freshly squeezed lime juice  ⅔ Cup freshly squeezed lime juice
4 tsp palm sugar, grated, to taste.  4 tsp palm sugar, grated, to taste.
METHOD:  METHOD:
Pound the chillies and garlic together to make a paste. I used a small food processor. Put in a bowl and add the fish sauce, lime juice and sugar. Mix well u til the sugar dissolves. Adjust the flavours to your own taste ensuring the sauce is equally salty and sour with a touch of sweetness.  Pound the chillies and garlic together to make a paste. I used a small food processor. Put in a bowl and add the fish sauce, lime juice and sugar. Mix well u til the sugar dissolves. Adjust the flavours to your own taste ensuring the sauce is equally salty and sour with a touch of sweetness.