• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Appetizers, Snacks, and Sides

    Thai Sweet Potato Curry Puffs

    Published: May 31, 2018 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Thai Curry Puffs with Sweet Potato
    Thai Sweet Potato Curry Puffs
    Thai Sweet Potato Curry Puffs
    Thai Sweet Potato Curry Puffs
    Sweet Potato Curry Puffs
    Sweet Potato Curry Puffs
    Sweet Potato Curry Puffs
    Sweet Potato Curry Puffs
    Sweet Potato Curry Puffs

    Who doesn't love a curry puff? Well, these Thai Curry Puffs are out of this world. They're bursting with flavor from sweet potatoes, coconut milk, and green curry - all wrapped up in a flaky, golden pastry crust. You won't believe how easy these are to make! And they're 100% vegetarian.

    Sweet Potato Curry Puffs

    Making your own Thai Curry Puffs is surprisingly simple, and definitely worth the little bit of effort.

    Most curry puff recipes tend to include regular potatoes, but I loved the idea of using sweet potato, for something a little different.

    These quickly became a reader-favorite recipe on the blog. (Be sure to grab all my most popular recipes in this free printable!)

    I love sweet potatoes. In fact, I love all forms of potato. And pretty much all the other carbs, too. 😉

    But I love sweet potato in particular for its mild sweetness and creamy texture. My sweet potato fritters and sweet potato hummus are two of my favorite recipes. Oh, and these loaded sweet potatoes too!

    To make your own Thai Curry Puffs, you don't necessarily have to go through the trouble of making your own Thai Green Curry Paste, as I did.  

    I think it's worth the extra effort though - it's so much quicker than you would expect, and you have complete control over the flavors.

    And you control the amount of chilis that go into your curry puff — and therefore the overall heat.

    But if you want to make this recipe a bit quicker, you can definitely pick up some thai green curry paste at the grocery store. I won't tell anyone. 😉

    If you're worried that the sweet potatoes will make these curry puffs too sweet, don't be. Perhaps when you think of sweet potatoes, you think of the yams at Thanksgiving with that super, sickly-sweet topping.

    These Thai curry puff won't taste like those. I promise.

    We won't be adding any unnecessary sugar in this recipe, so there will just be a bit of natural sweetness from the potatoes.

    Plus, sweet potatoes have more nutrients and less calories than regular potatoes. I call that a win!

    While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!

    Making the Thai Curry Puff Filling

    First, grab your favorite frying pan and put it on the stove over medium heat. Add the peanut oil, onion, and curry paste, and let the flavors simmer together for one minute.

    Then you'll add the peeled, diced sweet potato and coconut cream to the delicious curry paste, and cover the pan for 10 minutes.

    During this time, the flavors will mix, creating a delicious aroma throughout your home. After the 10 minutes have passed, stir in the cilantro and let the aromatic mixture cool.

    If you love the flavors of coconut milk and green curry, make sure you try out my one-pot thai green curry noodles too!

    Sweet Potato Curry Puffs

    Making the Curry Puff Pastry

    Then comes time to prepare the pastry sheets. I made my Thai curry puffs with frozen low-fat puff pastry sheets.

    Now, if you want to make a vegan version of these curry puffs, you can use my vegan puff pastry recipe to make your own pastry sheets. I promise, it's easier than you think.

    While I chose to use low-fat pasty sheets and low-fat coconut cream, you can use the full-fat varieties. 

    However, I've found that you honestly can't tell that this curry puff is low fat. So why not be a little healthier?

    Once you have your pastry sheets ready, use a cutter or a glass to create pastry rounds. Then, spoon some of your scrumptious curry mixture onto the middle of the pastry round, fold the pastry in half and then press the edges together.

    You can use your fingers or a fork (if you want a pretty edge). Or try this really cool twisty method that I came across on Youtube.

    Then, you'll glaze the pastry with the beaten egg, for an extra special touch.

    You can add a leaf of fresh cilantro on top as well. Or you can add it after the pastry is baked — which will make for a prettier garnish.

    Then pop those Thai Curry Puffs onto a baking sheet and bake them for 20 minutes (or until golden brown) at 350 degrees Fahrenheit.

    And they're ready to eat! But careful — they'll be a bit hot when they first come out of the oven.

    These Thai Curry Puffs are perfect as finger food at any party. Or as a side dish for a vegetarian meal. They've even made an appearance at Thanksgiving in my home.

    And if you want to make larger curry puffs, you can also serve them for lunch or dinner with a fancy salad. Try these served with a Moroccan Chickpea Salad or maybe a tasty Thai Pumpkin Soup.

    With the incredible flavors of green curry and coconut, these curry puffs are sure to be a favorite snack, appetizer, side, or main dish!

    And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!

    Thai Sweet Potato Curry Puffs

    Thai Curry Puffs

    Who doesn't love a curry puff? Well, these Thai Curry Puffs are out of this world. They're bursting with flavor from sweet potatoes, coconut milk, and green curry - all wrapped up in a flaky, golden pastry crust. You won't believe how easy these are to make! And they're 100% vegetarian.
    4.63 from 8 votes
    Print Pin Save Saved!
    Course: Appetizer, Side Dish, Snack
    Cuisine: Thai, vegetarian
    Keyword: curry puff, thai curry puffs
    Prep Time: 12 minutes
    Cook Time: 20 minutes
    Total Time: 32 minutes
    Calories: 444kcal
    Author: Delicious Everyday
    12

    Ingredients

    • 4 sweet potatoes peeled and finely diced
    • ¾ cup coconut cream
    • 2 tbsp cilantro chopped
    • 1 onion peeled and chopped
    • 1 tbsp Thai Green Curry Paste
    • 3 sheets puff pastry thawed
    • 1 tbsp peanut oil
    • 1 egg beaten
    US Customary - Metric

    Instructions

    • In a frying pan over a medium heat add the peanut oil, onion and curry paste and cook for 1 minute.
    • Add the sweet potato and coconut cream and cook, covered for 10 minutes. Add the cilantro, and stir through. Allow mixture to cool.
    • Preheat the oven to 350 degrees (F).
    • Cut the pastry into rounds using a cutter or glass and place the mixture into the center of the rounds. Press the edges together to seal, and glaze with the beaten egg.
    • Cook the curry puffs for 20 minutes or until golden brown.

    Notes

    For a vegan option, be sure to use my vegan puff pastry recipe. 

    Nutrition (Estimated)

    Calories: 444kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 10gCholesterol: 13mgSodium: 182mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 6370IUVitamin C: 2.2mgCalcium: 27mgIron: 2.3mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Appetizers, Snacks, & Sides

    • Vegan Scalloped Potatoes
    • Oven Roasted Zucchini and Squash
    • How to Make Arepas (The easiest recipe!)
    • Roasted Cauliflower with Lemon, Garlic, and Herbs

    Reader Interactions

    Comments

    1. Sarah says

      March 27, 2019 at 9:42 am

      Hi can these be frozen?

      Reply
      • Nicole says

        April 02, 2019 at 9:47 pm

        I haven't tried freezing these, but I think it would work fine. I would prepare the filling and let it cool completely in the fridge before assembling the puffs. Then lay them in a single layer on parchment paper to freeze.

        Reply
    2. Nora Gainey says

      June 28, 2018 at 4:12 am

      4 stars
      I had trouble with the recipe but the results were good

      4 sweet potatoes peeled and finely diced: this measurement means anywhere from .5 pounds to 4 pounds depending on the size of the sweet potato. A weight would be preferable or how many cups of diced sweets. There's a lot of size variation and I ended up with way too much so I left some out ( running out of room in the pan) I added a bit more coconut cream and cilantro plus a small amount of salt.

      I also cheated by making triangles rather than all the hassle of circles. If I had a party I might do that but only if the queen was attending. LOL
      I used 2 sheets of puff pastry to use up at most 1/2 the filling. I'll do up the rest prior to my stepson visiting in a few days.

      I'm also thinking I could get some Asian noodles to add to the filling for another sort of dish.

      Thank you for the recipe. I will make it again.

      Reply
      • Nicole says

        June 30, 2018 at 6:23 am

        Thanks so much! I'm glad you enjoyed the recipe. Good suggestion on adding weights for the sweet potatoes - I will have to take note of their weight next time I make this.

        Reply
    3. Lello Pasta Bar says

      June 28, 2018 at 1:51 am

      It looks so yummy and I've never thought of transforming potato into this. This thai curry puff with sweet potato is awesome.

      Reply
    4. Clayton says

      July 21, 2013 at 6:46 pm

      Outstanding! I've been looking for a vegan tasty treat and this is perfect. Thanks.

      Reply
    5. Irene says

      March 30, 2012 at 6:44 pm

      How much green curry paste in the sweet potato puffs recipe?

      Reply
      • delicieux says

        April 02, 2012 at 3:33 pm

        Hi Irene,

        It's 1 tablespoon of the Thai Green curry page. There was a formatting error in the recipe which I've fixed now. Thanks for alerting me 😀

        Reply
    6. patyskitchen says

      January 15, 2012 at 10:20 pm

      Nice blog..love your turkish pide...wanna try on of these days. Thanks for sharing

      Reply
    7. Nicole Lee says

      November 26, 2011 at 11:37 pm

      Jennifer, I absolutely love your photos and your recipes. I cannot wait to get started making some of them. They are making my transition into a vegetarian life both easy and delicious! Thank you so much!

      Reply
      • delicieux says

        November 27, 2011 at 8:42 am

        Hi Nicole. Thank you so much for your kind words 😀

        I know how difficult it can be at first to make the transition to being vegetarian, but from the looks of your blog your doing a great job. Feel free to email me if you have any questions though 😀 As for the curry puffs, we really enjoyed these, and hopefully you will to. I can also recommend the roasted pumpkin and harissa tarts, lemon spaghetti, carrot fritters, and my all time favourite - mushroom wellington. 😀

        Reply
    8. Liren says

      November 02, 2011 at 6:13 am

      Love, love, love this! I am a sucker for sweet potatoes and pastry - together, this would make for the perfect lunch right about now!

      Reply
      • delicieux says

        November 02, 2011 at 10:00 am

        Thanks Liren 😀

        Reply
    9. Sneh | Cook Republic says

      September 08, 2011 at 10:07 am

      Great way to use green curry paste. Love this recipe!

      Reply
      • delicieux says

        September 08, 2011 at 11:00 am

        Thanks Sneh 😀

        Reply
    10. Deena says

      February 17, 2011 at 4:34 am

      These look delicious!
      My recent post Beet and Honey Chevre Salad with Lemon-Basil Vinaigrette

      Reply
    11. Not Quite Nigella says

      February 10, 2011 at 6:31 pm

      Good to know that the low fat version tastes the same as a high fat one! Any chance to save on some calories but not on taste is good! 🙂

      Reply
    12. pearlsandprose says

      February 10, 2011 at 8:55 am

      I love sweet potatoes too, so I'm sure I'd enjoy these. Thanks for sharing. : )
      My recent post Meanwhile- back in Paris…

      Reply
    13. @KitchAdventures says

      February 10, 2011 at 8:25 am

      These look awesome and totally worth the effort! I love sweet potato and don't use it enough. I will have to try your recipe!
      My recent post Chocolate Covered Raspberry Marshmallow Pops

      Reply
    14. Angie's Recipes says

      February 10, 2011 at 12:23 am

      I adore sweet potatoes! Those curry puffs must have tasted wonderfully delicious.
      My recent post Zwiebelkuchen German Onion Tart

      Reply
    15. MaryMoh says

      February 09, 2011 at 9:36 pm

      Oooh....I love this. I am a sweet potato lover. I can eat that for lunch 😀 Thanks very much for sharing.

      Reply
    16. fm200 says

      February 09, 2011 at 5:28 pm

      Thanks for the sharing this wonderful recipe with us.Sweet Potato puff is nice and it has a amazing test ,I likes the every dish of the potato .

      Reply
    17. Quay Po Cooks says

      February 09, 2011 at 4:11 pm

      Interest curry puffs with Thai green curry.

      Reply
    18. rfr says

      February 09, 2011 at 3:09 pm

      Seriously - you are so fast!!! Teach me!!!! How do you get it all done so quickly?!
      My recent post Valentines Day Gifts

      Reply
      • delicieux says

        February 09, 2011 at 7:03 pm

        I guess the old saying that practice makes perfect applies here rfr! Practice also increases speed.

        Reply
    19. @foodieandchef says

      February 09, 2011 at 1:18 pm

      These look so perfect! I am hopelessly addicted to sweet potato - I will have to try this recipe 🙂
      My recent post the best ice cream in Sydney watch out Mr Whippy

      Reply
      • delicieux says

        February 09, 2011 at 7:04 pm

        I'm addicted to sweet potato too. Give it a try and let me know what you think. 🙂

        Reply
    20. Tanvi says

      February 09, 2011 at 8:11 am

      This is yummy and your recipe is so easy too.Thanks for sharing.
      My recent post Fragrant Coconut-Saffron Rice Pilaf With Minty Chicken Balls

      Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Lemon Cheesecake Bars

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2023 Delicious Everyday | Hook & Porter Media

    556 shares