Thai Curry Puff Recipe – Thai Special
These crispy flaky puff pastry bites are filled with ground chicken, vegetables, and a delicious curry seasoning in every bite. A wonderful 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
In a large saucepan or skillet, heat the olive oil over medium-high heat.
Add the ground chicken, diced potato, mixed veggies, onions, and garlic and cook for about 2 minutes, constantly separating the meat.
Pour in the chicken broth and soy sauce and stir.
Add the curry powder, chili powder, and chopped Thai basil. Stir to coat the meat and veggies with the seasoning and continue to stir and cook for about 2 – 3 more minutes.
Remove the pan from the heat and set aside.
On a large clean kitchen surface or cutting board, unfold the thawed puff pastry sheets so they lay flat. Use a pastry bench or knife to cut each sheet into 9 equal squares.
Lightly wet the edges of a puff pastry square with water, then place a tablespoon of the cooked curry chicken filling in the middle. Fold one corner up to meet the diagonal corner to form a triangle.
Press down on the sides to seal, and use the tines of a fork to create an additional seal along the edges. Lightly brush the tops with egg wash.
You can either leave the puff pastries in this triangle shape, or join two of the ends of the long folded side together to form the teardrop shape shown in these photos.
Bake at 400°F for 20 to 22 minutes, until the tops of each puff pastry are a light golden brown.