Green Curry Fritters from Chef Darren Maclean of NUPO

This week’s recipe comes from Chef Darren Maclean of NUPO. These Green Curry Fritters will be an excellent fresh and spicy dish to add to your repertoire!

Green Curry Fritters from NUPO

Green Curry Fritters


Green Curry Paste
– 80g Coconut milk
– 140g Shallot
– 80g Cilantro
– 60g Lemon grass
– 40g Galangal
– 40g Lime juice
– 32g Green chilis
– 30g Fish sauce
– 30g Garlic
– 26g Sugar
– 26g Shrimp paste
– 4g Coriander seed
– 4g Cumin seed
– 4g Kafire lime leaf

Fritter Batter
-180g Korean flour
– 120g Milk
– 100g Green curry paste
– 200g Chickpea
– 65g Egg
– 4g Baking powder
– 2g Kosher salt


1. Blanch cilantro and lime leaf

2. Toast coriander and cumin seeds

3. Chop all the Green Curry Paste ingredients finely, blend until smooth and pass through a strainer

4. Mix all everything together except chickpeas

5. Add chickpeas last

6. Heat a deep fryer at 375

7. Using two spoons, drop fritter batter in large clumps into the fryer 4-5 at a time

8. Fry for 4-5 minutes or until when skewered it comes out clean

9. Let rest quickly on paper towel to help absorb excess oil