Recipe Baked Thai Curry Puffs
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Lazy dinners
Snacks
A delightful finger food that’s fun to say, fun to eat, and — wait for it — fun to make! Imagine how chuffed you’ll be when you smush those little pastry edges together and pop your puffs in the oven!
You will need
Serves 12
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 medium potato, peeled and chopped into cubes
- 1 medium carrot, peeled and chopped into cubes
- 2 tablespoons red curry paste*
- 2 cups canned coconut milk
- 1/2 cup frozen peas
- 3 sheets puffs pastry, defrosted (gluten-free if needed)**
- Sweet chilli sauce or Sriracha, to serve
Recipe: Rainbow Nourishments
Directions
-
Step 1
Add the olive oil to a medium pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.
-
Step 2
Add the potato, carrot and curry paste and saute for 2 minutes or until fragrant.
-
Step 3
Add the coconut milk and peas then reduce the heat to medium-low. Simmer for 15-20 minutes until all the vegetables are tender. Allow the curry to cool.
-
Step 4
Preheat the oven to 180°C.
-
Step 5
Use a small bowl to cut 4 circles out of each puff pastry sheet.
-
Step 6
Scoop 1-2 tablespoons of the mixture onto each circle. Fold each circle in half to make a semi-circle and crimp the edges as desired. Place the curry puffs on lined baking trays.
-
Step 7
Bake the curry puffs for 25-30 minutes or until they are golden brown.
-
Step 8
Serve the curry puffs hot with chilli or sweet chilli sauce.
Hot tip!
*Check the ingredient list of your curry paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brands Ayam and Five Tastes have red curry pastes that happen to be vegan, and they’re available at most major supermarkets or Asian stores. If you like your curries very hot, Maesri red curry paste is also vegan.
** Most frozen puff-pastry are naturally vegan and don’t contain animal fats.
Recipe: Rainbow Nourishments
More soy-free recipes
Baked Thai Curry Puffs
Directions
10 mins to prep
25 mins to cook
25 mins to bake
-
Step 1
Add the olive oil to a medium pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.
-
Step 2
Add the potato, carrot and curry paste and saute for 2 minutes or until fragrant.
-
Step 3
Add the coconut milk and peas then reduce the heat to medium-low. Simmer for 15-20 minutes until all the vegetables are tender. Allow the curry to cool.
-
Step 4
Preheat the oven to 180°C.
-
Step 5
Use a small bowl to cut 4 circles out of each puff pastry sheet.
-
Step 6
Scoop 1-2 tablespoons of the mixture onto each circle. Fold each circle in half to make a semi-circle and crimp the edges as desired. Place the curry puffs on lined baking trays.
-
Step 7
Bake the curry puffs for 25-30 minutes or until they are golden brown.
-
Step 8
Serve the curry puffs hot with chilli or sweet chilli sauce.
Hot tip!
*Check the ingredient list of your curry paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brands Ayam and Five Tastes have red curry pastes that happen to be vegan, and they’re available at most major supermarkets or Asian stores. If you like your curries very hot, Maesri red curry paste is also vegan.
** Most frozen puff-pastry are naturally vegan and don’t contain animal fats.
You will need
Serves 12
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 medium potato, peeled and chopped into cubes
- 1 medium carrot, peeled and chopped into cubes
- 2 tablespoons red curry paste*
- 2 cups canned coconut milk
- 1/2 cup frozen peas
- 3 sheets puffs pastry, defrosted (gluten-free if needed)**
- Sweet chilli sauce or Sriracha, to serve