Thai Green Curry Corndogs w/ Chili Mango Sauce

Mini corn dogs dipped in a fragrant Thai green curry batter and fried to golden perfection. Served with a zesty mango-chili dipping sauce, they’re spicy, sweet, and wildly addictive.

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    Corn dogs aren’t just for carnivals anymore. This bold twist infuses the fairground classic with Southeast Asian flair: juicy cocktail sausages get coated in a coconut milk-green curry batter, then fried until crisp and golden. The batter is subtly spicy, herbaceous, and just sweet enough to balance the heat. And when paired with a sticky, bright mango-chili dipping sauce? It’s an unexpected flavor bomb that’ll make you rethink everything you know about corn dogs.

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Ingredients

For the Green Curry Batter

• ¾ cup cornmeal

• ¾ cup all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ⅓ cup full-fat coconut milk

• ⅓ cup whole milk

• 1 large egg

• 1 tablespoon Thai green curry paste (store-bought or homemade)

• 1 teaspoon fish sauce (or soy sauce for vegetarian option)

For the Corn Dogs

• 16–20 mini beef or chicken cocktail sausages

• Wooden skewers or toothpicks

• Neutral oil for frying

For the Mango-Chili Dip

• ½ cup mango chunks (fresh or thawed frozen)

• 1 tablespoon lime juice

• 1 tablespoon sweet chili sauce

• ½ teaspoon sriracha or fresh chopped chili (optional)

• Pinch of salt

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Instructions

1. Make the Mango-Chili Dip
   Blend all dip ingredients until smooth. Taste and adjust heat or sweetness as needed. Chill until ready to serve.

2. Prep the Sausages
   Pat dry the cocktail sausages with paper towels and skewer each one onto a small stick or toothpick. Set aside.

3. Make the Batter
   In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix coconut milk, regular milk, egg, curry paste, and fish sauce. Pour the wet into the dry and stir until just combined.

4. Heat the Oil
   Fill a small pot or skillet with about 2 inches of oil and heat to 350°F (175°C).

5. Batter and Fry
   Dip each sausage into the batter, coating well. Fry in batches, turning to ensure even browning, 3–4 minutes or until golden. Drain on paper towels.

6. Serve Hot
   Plate your Thai corn dogs with the mango-chili dip on the side and a few fresh cilantro leaves for garnish (optional).

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Pro Tips / Notes

• For a vegetarian twist, try these with plant-based sausages and soy sauce in the batter.

• Add finely chopped Thai basil or lime zest to the batter for extra dimension.

• Freeze the corn dogs after frying and reheat in the oven or air fryer for a crispy second round.

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Nutritional Estimates (per 2 corn dogs + dip)

• Calories: 290

• Protein: 7g

• Fat: 18g

• Carbohydrates: 22g

• Sugar: 5g

• Sodium: 480mg

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These Thai Green Curry Corn Dogs are a masterclass in flavor fusion—comfort food meets street food meets tropical vacation. Whether you serve them at a party, a food pop-up, or just for fun, they’re guaranteed to stand out and spark curiosity. Because who says corn dogs can’t be exotic?