Ingredients

• 3/4 cup coconut milk
• 1 tablespoon tamarind
• 3 tablespoons sugar
• 2 tablespoons peanut butter
• 2 teaspoons fish sauce
• 1 tablespoon red curry paste
• 1 1/2 pounds ground chicken
• 1 tablespoon fish sauce
• 3 cloves garlic, chopped
• 2 shallots, diced
• 3 teaspoons tamarind
• 2 tablespoons chopped garlic chives
• 2 teaspoons salt
• 6 sesame seed buns
• Chinese or napa cabbage
• Bean Sprouts

Instructions

1. Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
2. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
3. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.