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