In a food processor, combine the skinless, boneless fish fillets, red curry paste, cilantro, fish sauce, lime juice, and egg. Pulse until the mixture reaches a minced paste consistency (~30 seconds).

Transfer the minced fish mixture to a mixing bowl. Gently fold in the rice flour and finely chopped green beans if using. Combine until fully blended (~1-2 minutes).

Using an ice cream or cookie scoop, portion out the fish mixture and shape it into uniform patties (~1 cm thick).

In a non-stick skillet, heat enough vegetable oil over medium-high until shimmering (~3-4 minutes). Test by dropping a small amount of the fish mixture; if it sizzles, it's ready.

Carefully place the patties in the hot oil, frying each for about 2 minutes on each side until deep golden brown.

Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Allow to rest for a minute.

Serve hot, drizzled with sweet chili sauce and garnished with fresh cilantro and lime wedges.