Thai Curry Puff Recipe – Thai Special
Delight in the crispy, golden-brown exterior and savory, spiced filling of Thai curry puffs. These popular Thai snacks, known as “karipap,” are filled with a flavorful mixture of ground chicken, diced potatoes, mixed vegetables, and aromatic spices like curry and chili powder. Encased in flaky puff pastry, they’re perfect as appetizers, party snacks, or a comforting treat anytime. Whether you’re new to Thai cuisine or a seasoned enthusiast, these curry puffs offer a delicious bite of Thailand’s culinary heritage.
- 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.
Recipe Notes
Vegetarian Option: Substitute ground chicken with mashed sweet potatoes or tofu for a vegetarian-friendly version.
Spice Level: Adjust the amount of chili powder to suit your preferred spice level.
Storage Tips: Store uncooked puffs in the freezer for up to a month; bake directly from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions: Pair with a sweet chili dipping sauce or a tangy tamarind dip for added flavor.
Baking Tip: Ensure the pastry edges are sealed tightly to prevent the filling from leaking during baking
