Ka-ree Puff (Chicken Curry Puffs Thai style)

4 servings
15 min
25 min
Very Easy



Filling :

Pastry :


  • Pastry :
    Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter.
  • Using your hand rup the butter into the flour so that you have a crumb like mixture.
  • Add the coconut milk and mix it in with the flour until you have a firm dough.
  • Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
    Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.
  • Filling :
    Place the oil in a large saucepan over a moderate heat.
    Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic.
  • Stir in the carrot and potato coating them in the spices and cook for a couple of minutes.
    Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water.
  • Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender,
    add the peas, return it to the heat for a further 5 minutes.
  • The liquid should be evaporated and the vegetables should be cooked.
    Remove the mixture from the heat and allow to cool.
  • Curry Puffs :
    Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter.
    Place a small spoonful of the curry mix in the centre of each round.
  • Moisten the sides of the pastry with water and fold it over, so that you seal in the filling.
    Mark the edges with a fork and set them aside until ready to cook.
  • To Cook :
    Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes).
  • Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.





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