Thai Curry Puff Recipe – Thai Special
These tasty puff pastry bites are stuffed with savory ground chicken, vegetables, and a delightful curry seasoning in every bite, perfect as an appetizer or side dish!
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Thai Curry Puff Ingredients :
- 2 Tablespoons olive oil
- 1 pound ground chicken
- 1 cup finely diced baking potato (about 1 small potato)
- ½ cup frozen mixed vegetables
- ½ cup diced yellow onion
- 1 garlic clove, minced
- ¼ cup chicken broth
- 1 Tablespoon soy sauce
- 2 Tablespoons curry powder
- 1 Tablespoon chili powder
- 1 Tablespoon chopped Thai basil
- 1 package puff pastry (thaw if frozen)
- 1 egg, lightly beaten, plus 1 teaspoon water (for egg wash)
- ¼ teaspoon kosher salt
How to Make Thai Curry Puff
Heat olive oil in a large saucepan or skillet over medium-high heat.
Add ground chicken, diced potato, mixed vegetables, onions, and garlic. Cook for about 2 minutes, breaking up the meat as it cooks.
Pour in chicken broth and soy sauce, stirring to combine.
Add curry powder, chili powder, and chopped Thai basil. Stir well to coat the meat and vegetables with the seasonings. Continue cooking and stirring for another 2 to 3 minutes.
Remove the pan from heat and set aside.
On a clean, large kitchen surface or cutting board, unfold thawed puff pastry sheets to lay flat. Use a pastry bench or knife to cut each sheet into 9 equal squares
Lightly moisten the edges of a puff pastry square with water. Place a tablespoon of the cooked curry chicken filling in the center. Fold one corner diagonally to the opposite corner to form a triangle.
Press down on the edges to seal, using the tines of a fork to create a decorative edge along the sealed edges. Lightly brush the tops with egg wash.
You can leave the puff pastries in triangle shape, or bring together two ends of the longer folded side to create a teardrop shape.
Bake at 400°F for 20 to 22 minutes, until the tops of each puff pastry are lightly golden brown.
