½ cup panko crumbs
¼ cup minced red onion
1 Tbsp canola oil
2 tsp red Thai curry paste (or more to taste)
¼ cup minced Thai basil
2 Tbsp minced fresh lemon grass (or 1 Tbsp fresh lemon zest)
2 Tbsp fish sauce
1 ½ pounds ground chicken
1 tsp canola oil
3 Tbsp minced red onion
½ cup unsweetened coconut milk
3 Tbsp creamy peanut butter
1 Tbsp Sriracha sauce (or more to taste)
1 tsp fish sauce
6 ciabatta buns
fresh Thai basil, cilantro, lettuce and sliced onion
Combine all the burger ingredients except the ground chicken. Stir until the curry paste is well blended into the panko crumbs. Stir in the ground chicken.
Make 6 patties, each about 3/4 inch thick (make ahead and store, covered in plastic, in the fridge until ready to grill).
In a small saucepan, heat 1 tsp canola oil. Add the 3 Tbsp chopped onion; stir cook until soft (about 3 minutes). Add the coconut milk and bring to a boil. Remove from heat and whisk in the peanut butter, Sriracha, and fish sauce. Keep warm if using immediately or cool then store in fridge for later. Warm in the microwave and stir well before serving.
Light the grill or pre-heat a grill-pan. Brush the burgers lightly with oil and grill over a moderately high heat, turning once, until they are golden, crusty and just cooked to an internal temperature of 175F (about 15 minutes).
Spread the sauce on the buns, top each bun with lettuce, Thai basil, sliced onion, cilantro and a burger.