Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked chicken, shredded
- 1/4 cup frozen peas
- 1/4 cup diced carrots
- 1/4 cup diced potatoes
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 package puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Pastry brush
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the red curry paste, cumin, coriander, turmeric, salt, and black pepper. Stir to combine.
4. Add the chicken, peas, carrots, and potatoes. Stir to combine.
5. In a small bowl, whisk together the chicken broth and cornstarch. Add to the skillet and stir until the mixture thickens, about 2 minutes.
6. Remove the skillet from the heat and let the mixture cool.
7. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness.
8. Cut the puff pastry into 3-inch circles using a cookie cutter or a glass.
9. Place a tablespoon of the chicken mixture in the center of each circle.
10. Fold the circle in half and press the edges together to seal.
11. Use a fork to crimp the edges.
12. Place the curry puffs on a baking sheet lined with parchment paper.
13. Brush the tops of the curry puffs with the beaten egg.
14. Bake for 20-25 minutes, or until the curry puffs are golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 12 curry puffs
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 15g
Protein: 5g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- Red curry paste: Green curry paste or yellow curry paste
- Cooked chicken: Cooked shrimp or tofu
- Frozen peas: Frozen corn or green beans
- Puff pastry: Pie crust or phyllo dough
Variations:
- Vegetarian curry puffs: Omit the chicken and use vegetable broth instead of chicken broth.
- Spicy curry puffs: Add more red curry paste or a chopped chili pepper.
- Sweet curry puffs: Add a tablespoon of honey or brown sugar to the chicken mixture.
Tips and tricks:
- Make sure the puff pastry is thawed before using.
- Don't overfill the curry puffs or they will burst open during baking.
- Use a fork to crimp the edges of the curry puffs to ensure they are sealed.
- Brushing the tops of the curry puffs with beaten egg will give them a shiny, golden brown finish.
Storage instructions:
Store the curry puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry puffs in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the curry puffs on a platter and garnish with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro or chopped scallions
Pairings:
Serve the curry puffs with a side salad or steamed vegetables.
Suggested side dishes:
- Cucumber salad
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the curry puffs burst open during baking, try sealing them with more egg wash or crimping the edges more tightly.
- If the curry puffs are too dry, try adding more chicken broth or a tablespoon of coconut milk to the chicken mixture.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before using.
Food history:
Curry puffs are a popular snack in Southeast Asia, especially in Malaysia and Singapore. They are often filled with a spicy curry mixture and wrapped in flaky pastry.
Flavor profiles:
The red curry chicken curry puffs are spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry puffs as an appetizer or snack.
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Region: Thai