In a bowl, dump in the chicken mince, garlic paste, ginger pastes and the 1/2 cup of finely diced coriander leaves. Then, dump over this the Thai green curry paste, Thai green chillies and coconut cream. Mix all this together and set aside. This is quite wet mix, so don't fret. Refrigerate for 20 minutes.
In the meantime, make the salad topping. Get a bowl and dump in the finely sliced shallots, leftover whole coriander leaves, salt and cane sugar. Mix this together and refrigerate until ready to assemble your burgers.
Go ahead and make the burger patties now. You should get around 6 medium sized ones.
Heat oil in a non-stick pan on medium heat and fry the patties until golden brown, around 4 minutes each side.
While your patties fry, you want to quickly warm up and slightly toast your buns in the oven.
To assemble the burgers, lay open the buns on a flat tray, plop down a burger patty and top with the salad (juice and all). Be generous, the salad is delish!
Stuff that in your fuckin face!