In a large mixing bowl, combine the ground chicken, red curry paste, egg, cornstarch, fish sauce, and sugar.

Mix the ingredients vigorously with a spoon or your hands for about 2-3 minutes until the mixture becomes sticky and paste-like. This ensures a bouncy texture.

Gently fold in the sliced green beans and kaffir lime leaves (or lime zest) until evenly distributed.

Wet your hands slightly with water to prevent sticking, then form the mixture into small, flattened patties about 2 inches in diameter.

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. You may need to work in batches.

Fry for 3-4 minutes on each side until they are golden brown and cooked through.

Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.

In a small bowl, toss the diced cucumber with the rice vinegar and a pinch of salt to create a quick pickle.

Serve the chicken cakes hot with the cucumber pickle and a side of sweet chili sauce.