Sai Ua Samun Phrai

Ingredients

• 2 medium shallots, unpeeled
• 1 head of garlic, unpeeled
• 4 Anaheim chiles
• 1 red or green Thai chile
• 2 Tbsp. (or more) fresh lime juice
• 1 Tbsp. finely chopped cilantro (some stem is good)
• 1 Tbsp. (or more) fish sauce
• 1 tsp. (or more) sugar
• Kosher salt
• 1 lb. ground chicken
• 1 small shallot, finely chopped
• 2 makrut (Thai) lime leaves, thinly sliced
• ¼ cup red curry paste
• 2 Tbsp. fish sauce
• 2 Tbsp. unsweetened coconut milk
• 1 tsp. granulated sugar
• 2 Tbsp. finely chopped cilantro, plus sprigs for serving
• Kosher salt
• ⅓ cup vegetable oil
• Thin cabbage wedges, thinly sliced daikon (Japanese radish), and cooked sticky rice (for serving)

Steps

1. Heat broiler. Broil shallots, garlic, and Anaheim and Thai chiles on a rimmed baking sheet, turning halfway through, until charred in most spots, 4–8 minutes. (Alternatively, you can char individually over a burner if you’ve got a gas stovetop.) Let cool.
2. Peel shallots, garlic, and chile (it’s okay if some charred bits stay attached; they will add smoky flavor), then coarsely chop. Transfer to a mortar and pestle or a food processor and mash or pulse to a coarse paste. Mix in lime juice, cilantro, fish sauce, and sugar; season with salt. Taste and add more lime juice, fish sauce, and/or sugar if needed.
3. Do ahead: Dip can be made 1 day ahead. Cover and chill.
4. Combine chicken, shallot, lime leaves, curry paste, fish sauce, coconut milk, sugar, and 2 Tbsp. cilantro in a medium bowl; season with salt. Using your hands, mix until chicken is sticking to itself and mixture is smooth, about 3 minutes. Using wet hands, form about 2-Tbsp. scoops of chicken mixture into 1"-thick patties.
5. Heat oil in a large skillet over medium-high. Working in batches, cook patties until golden brown, about 2 minutes per side. Transfer to paper towels to drain.
6. Serve patties with chile dip, cabbage, daikon, cilantro, and rice.