Thai curry puffs express


Curry puffs are typical of street food. There are many versions, sweet or savoury. Discover here curry puffs with potato and chicken.

Serves 2 (8 pieces).


8 squares puff pastry (4 cm x 4 cm)


Filling :

1 garlic clove

1 coriander root

1 teaspoon white peppercorns

50 g potato, chopped

25 g onion, chopped

50 g minced chicken

½ tablespoon oyster sauce

1 teaspoon fish sauce

1 teaspoon coconut sugar

1 teaspoon turmeric powder

1 teaspoon curry powder

1 tablespoon spring onions, chopped


Vegetable oil, to deep-fry


In a mortar, pound garlic, coriander root and white peppercorn until smooth.


In 2 tablespoons of oil, stir-fry onion and potato for about 3 minutes, stirring frequently. Then add garlic-coriander paste, chicken and seasoning (oyster sauce, fish sauce, sugar). Cook for 1 more minute. Add turmeric powder, curry powder and spring onions, then remove from the heat.


Divide into 8 equal portions and allow it to cool.


Place about 1 tablespoon of filling in the middle of a piece of puff pastry. Lift of the corners to meet its opposite, forming a triangular parcel. Seal the edges using your fingers or using a fork. Repeat until all the mixture is used.


Place the curry puffs in the refrigerator for about 10 minutes and then fry at 155°C for 3-4 minutes or until golden brown.


Serve warm or lukewarm with a sweet and sour cucumber relish.

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