Step 1

In a glass bowl, add egg, curry paste, garlic, lime zest, ginger, cilantro, sesame oil, hot sauce, and salt.  Mix all ingredients well and add them to the chicken.

Step 2

Shred the carrot on top of the chicken, add 1/3 cup of panko, and mix well.

Step 3

In a lasagna pan, add 3 cups of bread crumbs and add the shredded coconut and mix well.

Step 4

Divide the mixture into 3-4 ounces balls.  Roll in the panko and coconut until totally coated and shape them into perfect cakes the way the chef did in the video.  Refrigerate them for about 30 minutes or freeze them for about 15 minutes.

Step 5

Using a large non-stick sauté pan, heat some olive oil when hot, and sauté golden brown on both sides. Transfer to oven and cook for about 15-18 minutes or until cooked to 165ºF/ 68ºC

Step 6

Serve with an Asian green salad.

Step 7

Combine all ingredients in a blender and puree until smooth, taste and adjust seasoning.