Thai-Spiced Chicken Patties in Butter Lettuce Wraps

• 1 egg
• 1 tablespoon Thai red curry paste
• 1 tablespoon, plus 2 teaspoons grapeseed oil
• 1 1/2 teaspoons Asian fish sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon Sriracha, plus more for serving
• 1 medium shallot, minced
• 2 tablespoons minced basil
• 1/4 teaspoon lime zest
• 1 teaspoon salt
• 1 pound ground chicken breast
• 1/2 cup panko (Japanese bread crumbs)
• 6 to 10 butter lettuce leaves, for serving

1. In a large bowl, whisk the egg with the curry paste, 1 tablespoon of the grapeseed oil, fish sauce, grated ginger, Sriracha, shallot, basil, lime zest and salt.
2. Add the ground chicken and panko and mix gently by hand until combined.
3. Form the mixture into 8 patties 1/2 to 3/4 inch thick.
4. In a large nonstick skillet, heat the remaining 2 teaspoons grapeseed oil until shimmering.
5. Working in batches, cook the patties over moderately high heat, turning once, until browned and cooked through, about 3 minutes per side.
6. Serve the chicken patties in the lettuce leaves, passing more Sriracha at the table.

egg, red curry, grapeseed oil, fish sauce, freshly grated ginger, sriracha, shallot, basil, lime zest, salt, chicken, butter

Taken from www.foodandwine.com/recipes/thai-spiced-chicken-patties-butter-lettuce-wraps (may not work)