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Curry Puffs
Curry Puffs
This is one of my favorite Thai appetizers. This is the Thai version of a samosa. You can make these with ground chicken, turkey, or pork. I made these using 10” spring roll wrappers cut in half. If you want your curry puffs to be a little smaller, use 8” wrapperscut in half. These can be made in large batches and frozen down in a single layer on a baking sheet, then stored in a freezer bag.
Equipment
- large pot for frying
Ingredients
- 1 lb ground chicken thigh
- 1/2 cup yellow sweet potato diced into small cubes
- 1/2 cup diced onion
- 1 1/2 tsp curry powder
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1/4 tsp white pepper
- 8 cilantro stems finely chopped
- spring roll wrappers
- 1 large egg beaten
- cooking oil for frying
Instructions
- Steam the sweet potatoes. Set aside.
- In a sauté pan over medium high heat, add cooking oil. Sauté the onions until the start to slightly brown.
- Add in the ground chicken. Cook until the chicken is browned and there are no clumps remaining.
- Stir in the sweet potatoes, sugar, soy sauce, white pepper, and fish sauce.
- Stir in the curry powder. Cook down until the mixture is slightly creamy and there is no remaining liquid. Stir in the cilantro roots. Turn off the heat and let cool.
- Take 10” spring roll wrappers and cut in half.
- Add 2 heaping tbsp of the filling to the bottom of the wrapper.
- Take the bottom right corner of the wrapper and fold it up like so.
- Fold up that triangle like so.
- Take the triangle and put in on the other half of the wrapper. Fold it up the same way like in the previous steps. Give the last fold an egg wash to hold the curry puff together.
- This recipe yields about 16 curry puffs.
- Heat up cooking oil in a pot to 350 degrees. Deep fry the curry puffs for 6-8 minutes. If shallow frying, fry the curry puffs for 3-4 minutes a side. The filling is already cooked, so we really just need to fry the outside until it is golden brown.
- Drain in paper towels.
Chicken and Rice
Chicken and Rice
Every Latin country has their own version of chicken and rice. This happens to be a simple Mexican variation. The recipe is pretty straight forward. The most important thing to do with this recipe is to keep the lid on the Dutch oven once the chicken pieces are added. Do not stir! Just let it be. You want to keep in all of the heat and moisture.
Ingredients
- 2 cups rice rinsed
- 4 whole chicken legs cut apart
- salt and pepper
- 3 tbsp vegetable oil
- 1/2 cup carrots cubed
- 3 green onion chopped
- 1/2 cup onion diced
- 1/2 cup peas
- 4 garlic cloves minced
- 3 roma tomatoes
- cilantro
- 1 1/2 cup water
Instructions
- In a blender or food processor, add the tomatoes, garlic, and water.
- Purée. Set aside.
- Pat your chicken dry. Season with salt and pepper. In a large Dutch oven, heat up cooking oil over medium high heat. Brown the chicken on each side for 6-7 minutes.
- Set the chicken aside.
- In the same Dutch oven, add the rice. Cook for a couple of minutes, scraping up any chicken bits with a wooden spoon.
- Add in the onion, carrot, and green onion. Cook for a couple more minutes.
- Add the tomato garlic purée. Stir, season with salt, and bring to a boil.
- Reduce the heat to medium. Add in the chicken pieces, peas, and cilantro. Cover and cook for 10 minutes without stirring.
- Turn off the heat. Keep the cover on and let rest for 15-20 minutes.
- Eat this up!
Green Seasoning Chicken and Shrimp Skewers
Green Seasoning Chicken and Shrimp Skewers
Here’s a great use for the green seasoning recipe! For the chicken, I prefer to use thigh instead of breast, but that’s completely up to you. I used 21-25ct peeled and deveined shrimp.
Ingredients
- 1 cup green seasoning divided between chicken and shrimp
- 1 lb. boneless skinless chicken thighs cut into 1 1/2” strips
- 1 lb. large peeled and deveined shrimp
Instructions
- If you’ve made a large batch of green seasoning and froze them in ice cube trays like I have, put a cups worth in a bowl and pop it in the microwave for 30 seconds to defrost them.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- The shrimp only needs to marinate for no more than 30 minutes.
- Skewer up the chicken and shrimp. Turn on your broiler. The chicken will take 7-8 minutes a side. The shrimp will only take 3 minutes a side. Cook these separately.
- Enjoy!
