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.
