Craving a flavorful and satisfying snack or appetizer that's surprisingly easy to make? Look no further than these delightful Thai Curry Puffs! These golden, crispy pastries are filled with a fragrant and creamy curry mixture, offering a perfect blend of sweet, savory, and spicy notes. Whether you're a seasoned cook or just starting your culinary journey, this recipe is perfect for adding a touch of exotic flair to your homemade cooking. This recipe is a quick dinner idea, perfect for a healthy meal. It's one of the best recipes for those who are looking for easy recipes.
Ingredients:
For the Curry Filling:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, finely chopped
- 1/2 cup green curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup cooked chicken or tofu, shredded (or use leftover cooked protein)
- 1/4 cup chopped peanuts
- 2 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp brown sugar
- 1 lime, juiced
- Salt and pepper to taste
For the Pastry:
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 1 egg, beaten
Instructions:
Making the Curry Filling:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the red bell pepper and cook for 3-4 minutes until slightly tender.
- Add the green curry paste and cook for 1 minute, stirring constantly, to release the aromas.
- Pour in the coconut milk and bring to a simmer. Reduce heat and cook for 5-7 minutes, or until the sauce has slightly thickened.
- Stir in the cooked chicken or tofu, peanuts, fish sauce (or soy sauce), brown sugar, and lime juice. Season with salt and pepper to taste.
- Remove from heat and let the filling cool completely before assembling the puffs.
Assembling and Baking the Puffs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the thawed puff pastry slightly to about 1/8 inch thickness.
- Use a 3-4 inch cookie cutter or a knife to cut out circles from the pastry.
- Place a spoonful of the cooled curry filling in the center of each circle.
- Fold the pastry over the filling to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Brush the tops of the puffs with the beaten egg.
- Bake for 15-20 minutes, or until the pastry is golden brown and crispy.
- Let the puffs cool slightly before serving.
Tips for the Best Thai Curry Puffs:
- For extra crispy puffs, you can brush them with a little oil before baking.
- Don't overcrowd the baking sheet; leave some space between the puffs for even baking.
- If you don't have puff pastry, you can use other types of pastry dough, such as phyllo or wonton wrappers.
- Feel free to adjust the amount of green curry paste to control the level of spiciness.
Variations:
- Vegetarian: Simply omit the chicken and use more vegetables like mushrooms or zucchini.
- Spicy: Add a chopped chili pepper to the filling for extra heat.
- Seafood: Substitute the chicken with cooked shrimp or crab meat.
Nutritional Information (per puff, approximate):
This will vary depending on the ingredients used, but a reasonable estimate per puff is:
- Calories: 200-250
- Fat: 12-15g
- Protein: 5-7g
- Carbohydrates: 20-25g
Enjoy these delicious and easy-to-make Thai Curry Puffs! They're perfect as an appetizer, snack, or even a light meal. They’re a fantastic addition to any food recipes collection. These delicious dishes are sure to become a family favorite.