How to make curry puffs /Thai Curry puff/Best Thai Snack
Thai style curry puff or in Thai is called karipap gai (กะหรี่ปั๊บไก่) These golden crispy puffs filled with aromatic minced chicken and sweet potato are perfect for entertaining . in this vdo I’m sharing you step-by-step on how to create the spiral patterns.
#ThaiCurryPuffs #MasterChefRamida #AuthenticThaiFood
Ingredients of stuffed
- chicken breast 300g
-1tablespoon of galic and coriander root paste
- 70 g onion
- 250g Potato / Sweet Potatoes
- 80g sugar
- 2 tablespoons vegetable oil
- 1 teaspoons salt
- 1 teaspoons of white pepper powder
- 1½ tablespoon curry powder
- 2 tablespoon maggi seasoning sauce
Ingredients outer dough
- 450g All purpose flour
- 215ml water
- 2tablespoon sugar
- 1 teaspoon salt
- 80ml canola oil
Ingredients inner dough
- 100gAll-purpose flour
- 4 tablespoon canola oil
-1 teaspoon salt
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I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical of Thai taste to your own home.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
Master Chef Ramida
By Ramida Inthanoochit
Vegetable Curry Puffs Recipe | How to Make Curry Puffs
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy lunch or dinner.
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Makes 12 puffs
2 sheets puff pastry, thawed
1 large Onion
3 cloves Garlic
1 tablespoon Grated ginger
2 medium Carrots
2 medium Potatoes
1 celery stalk, chopped
1 cup (150g) frozen peas
2 Green onions, chopped
2 tablespoons parsley, chopped
3-4 tablespoons Olive oil
1 teaspoon Curry powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric
Salt to taste
Pepper to taste
1 teaspoon thyme
1/3 (80ml) cup water/vegetable stock
Directions:
1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more. Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool.
2. Preheat oven to 350F (175C).
3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges.
4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash.
5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving.
Notes:
• If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
• take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.
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Crispy Baked Potato Chicken Curry Puff
Ingredients :
Water dough
1. 200gm plain flour
2. 2 tbsp caster sugar
3. 40ml butter
4. 20ml cooking oil
5. 100ml water
Oil dough
1. 170gm plain flour
2. 100gm butter
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven!
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven! Spiral curry puffs
*Ingredients
1. Main dough
300 g (2 cups) All-purpose flour/ plain flour
13 g (1 tbsp) Sugar
60 g (4 tbsp) Cooking oil
110 g (0.46 cup) Water
2. Pastry dough
150 g (1 cup) All-purpose flour
70 g (0.33 cup) Cooking oil
3. Fillings
350 g Potatoes
100 g onion
250 g Chicken breast
15 ml (1t bsp) Cooking oil
3 g (1/2 tsp) Salt
25 g (2 tbsp) Sugar
16 g (2 tbsp) Curry powder
5 ml (1 tsp) Soy sauce
100 g (0.42 cup) Water
Important tips
1. Make sure to fry the water out of the curry potatoes
2. The main dough is 510 grams in total, divide into 6 parts and each part is about 85 grams, the pastry dough is 220 grams in total, divide into 6 parts and each part is about 37 grams.
3. Remember to cover the dough with plastic wrap or a moist towel to prevent the dough from drying out.
4. If the dough cannot be rolled out, please let it rest for 10-15 minutes before rolling.
5. The frying temperature is about 160°C (320°F).
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Curry Puffs, The Perfect Singaporean Pasty!
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs with super flaky homemade pastry, and stuffed with a fragrant curried potato and chicken filling!
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- Curry Puffs, the perfect Singaporean pasty! | Flavour Fridays -
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The snack I can't stop eating | CRISPY CURRY PUFFS & homemade curry puff pastry | Marion's Kitchen
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good ????
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.