Thai curry croquettes – red Thai curry paste, stuffed with liquid cheese.
It is the best fusion you can get your hands on and so very gluttonous. Thai curry is one of my favorite flavors in the world. Add on cheese, and you have a calorific but such a delish dish!
Kaffir lime leaves, lemongrass all coming together with the cheesy gooeyness is a combo that is tried and tested when I made Thai curry puffs. Double coated in bread crumbs and fried, but you can also of course air-fry them. Serve it with a cool, ranch dip or aioli. Makes for an easy make-ahead snack.
Check out some of my favorite Thai curry recipes –
Thai curry puffs
One-pot Thai curry udon noodles
Ingredients for Thai curry croquettes – makes 10, 3-inch croquettes
- Potatoes – 4
- Onion – 1, small
- Garlic – 1 clove
- Red Thai curry paste – 1-1/2 tbsp (find recipe here or you can buy it online as well and freeze it to be used later)
- Pepper – 1/2 tsp
- Salt – to taste
- Cornflour – 2 tsp + 2 tbsp
- Breadcrumbs – 1/3 cup
- Cheese of your choice – 50g (I used Mozarella – use a block, well chilled so that you get that really nice, gooey center)
- Vegetable oil – for frying
Method
- Boil the potatoes till completely done. Cool and peel them.
- Finely chop the onion and garlic.
- Mash the potatoes, onion and garlic together.
- Add the Thai curry paste, combine and mix well.
- Season with salt and pepper, add 2 tsp cornflour and mix well to bring it together.
- Divide it into 10 portions.
- Cut cheese cube into 1/2 inch cube sizes.
- Flatten one portion, place the cheese cube and shape to form an elogated croquette.
- Place the breadcrumbs in a shallow plate. Coat the shaped croquette completely and set aside in a separate plate. Repeat with all others.
- Cover and refrigerate for atleast 30 minutes. You can also leave it overnight.
- Mix the cornflour in the remaining breadcrumbs and cover and coat.
- Heat oil in a pan and fry until golden brown.
- Serve with aioli or ranch dressing.
Thai curry potato and cheese croquettes
Thai curry croquettes – red Thai curry paste, stuffed with liquid cheese.
Yield: 10 croquettes
Calories: 120kcal
Materials
- 4 Potatoes
- 1 Onion small
- 1 clove Garlic
- 1½ tbsp Red Thai curry paste
- ½ tsp Pepper
- ⅔ tsp Salt
- 3 tbsp Cornflour divided 1tbsp+2tbsp
- ⅓ cup Breadcrumbs
- 50 g Cheese
- Vegetable oil to fry
Instructions
- Boil the potatoes till completely done. Cool and peel them.
- Finely chop the onion and garlic. Mash the potatoes, onion and garlic together. Add the Thai curry paste, combine and mix well.
- Season with salt and pepper, add 2 tsp cornflour and mix well to bring it together.
- Divide it into 10 portions. Cut cheese cube into 1/2 inch cube sizes.
- Flatten one portion, place the cheese cube and shape to form an elogated croquette. Place the breadcrumbs in a shallow plate.
- Coat the shaped croquette completely and set aside in a separate plate. Repeat with all others.
- Cover and refrigerate for atleast 30 minutes. You can also leave it overnight.
- Mix the cornflour in the remaining breadcrumbs and cover and coat.
- Heat oil in a pan and fry until golden brown. Serve with aioli or ranch dressing.