Red Thai Curry Puffs – cheesy, crispy, crunchy baked goodness. Growing up I never really fancied the old school aloo patties. They were way too messy for my liking. And after a late-night episode of Master Chef Australia, I began to appreciate the complexity of the puff pastry. And of course, the versatility! It was also at the show that I first heard of Curry puffs. The idea is pretty simple – thick curry, a bit of cheese, baked to perfection!
I whipped up a thick Red Thai curry, added some garlic Montasia cheese, and baked to crispy goodness. You can check out these quick bakes which are decadent and lifesavers.
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Ingredients for Thai Curry Puffs (makes 4, 6×4 inch puffs)
- Puff pastry sheets – 320g (I used 4 sheets from Frescotti)
- Assorted veggies, chopped – 1-1/2 cup (I used red and yellow bell pepper, mushrooms, and spinach)
- Ginger, chopped – 1 tsp
- Garlic, chopped – 1 tsp
- Sesame oil – 1-1/2 tbsp
- Red Thai Curry paste – 3 tbsp (Make your own, recipe here)
- Coconut milk – 1-1/2 cups
- Cornflour – 1 tsp
- Cheese – 1/2 cup (of your choice)
- Melted Butter – 1/4 cup to brush
- Salt – to taste
Method
- Heat oil in a pan, add the chopped ginger and garlic to it. Cook for 2 minutes on medium heat.
- Add the veggies and toss well. Cook for 5 minutes.
- Mix in the Thai curry paste and fry off for 10 minutes on low heat. Season with salt.
- Add the coconut milk and mix well. Let it simmer on low heat.
- Mix cornflour with 1/4 cup of room temperature water and add to the curry.
- Continue to cook on low heat and stirring as the curry starts to thicken.
- Take off the heat and set it aside to cool.
- Thaw the puff pastry sheets and divide them into 4 equal parts.
- Roll out 1 portion to a 1/8 inch thickness and around 12 inches x 4 inches rectangle. Using a sharp knife, divide the sheet into 2. If you want to make any other shape – just keep in mind to use 80g for one puff.
- Scoop some of the curry on one half of the sheet, add the cheese and carefully place the other half over it. Press the edges down.
- Crimp the sides using a fork and add some on top of the puff too.
- Brush with melted butter.
- Repeat for the others.
- Bake in a preheated oven at 200 degrees for 30 minutes.
- Cool down for 5 minutes before digging in.
Thai curry puffs
Thick Red Thai curry, added some garlic Montasia cheese, and baked to crispy goodness.
Yield: 4 puffs
Calories: 804kcal
Materials
- 320 g Puff Pastry
- 1½ cups Assorted veggies chopped
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- 1½ tbsp Sesame oil
- 3 tbsp Red Thai curry paste
- 1½ cups Coconut milk
- 1 tsp Cornflour
- ½ cup Cheese
- ¼ cup Butter melted
- To taste Salt
Instructions
- Heat oil in a pan, add the chopped ginger and garlic to it. Cook for 2 minutes on medium heat.
- Add the veggies and toss well. Cook for 5 minutes. Mix in the Thai curry paste and fry off for 10 minutes on low heat. Season with salt.
- Add the coconut milk and mix well. Let it simmer on low heat. Mix cornflour with 1/4 cup of room temperature water and add to the curry. Continue to cook on low heat and stirring as the curry starts to thicken. Take off the heat and set it aside to cool.
- Thaw the puff pastry sheets and divide them into 4 equal parts. Roll out 1 portion to a 1/8 inch thickness and around 12 inches x 4 inches rectangle. Using a sharp knife, divide the sheet into 2. If you want to make any other shape – just keep in mind to use 80g for one puff.
- Scoop some of the curry on one half of the sheet, add the cheese and carefully place the other half over it. Press the edges down. Crimp the sides using a fork and add some on top of the puff too.
- Brush with melted butter. Repeat for the others.
- Bake in a preheated oven at 200 degrees for 30 minutes. Cool down for 5 minutes before digging in.
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