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

Using a fork or your hands, mix the meat vigorously for about 2 minutes until the texture becomes sticky and paste-like. This ensures a bouncy texture.

Fold in the thinly sliced green beans and slivered kaffir lime leaves until evenly distributed.

Heat the vegetable oil in a large non-stick skillet over medium heat.

Wet your hands slightly with water to prevent sticking, then shape the mixture into 12 small, flattened patties (about 2 inches wide).

Place the patties in the hot oil (work in batches if necessary) and fry for 3-4 minutes per side, or until deep golden brown and cooked through.

While the cakes cook, stir the diced cucumber and crushed peanuts into the sweet chili sauce in a small bowl.

Transfer the cooked chicken cakes to a paper towel-lined plate to drain excess oil, then serve immediately with the chunky dipping sauce.