Chicken/vegetable Curry Puff Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add cold cubed butter (0.75 cup) and cold shortening (0.25 cup). Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Add water

Drizzle 1/2 cup ice water over the flour mixture a few tablespoons at a time, gently mixing with a fork until the dough just comes together and holds when pressed. Do not overwork. Add a tablespoon more water if still dry.

Chill

Turn dough onto lightly floured surface, press into a flat disk, wrap tightly in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours) to firm the fats.

Roll out

Remove chilled dough and let rest 5 minutes to soften slightly. On a lightly floured surface roll to about 1/8 inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a small bowl), cut out circles for puffs. Re-roll scraps as needed. Keep rounds chilled while you prepare filling to prevent spreading.

Egg wash

Beat 1 egg with 1 tablespoon milk in a small bowl and set aside for sealing and brushing before baking/frying.

Sauté aromatics

Heat 2 tablespoons oil in a large skillet over medium heat. Add 2 finely chopped shallots and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and 1 teaspoon minced ginger and cook 30 seconds until fragrant.

Spices and curry paste

Stir in 2 tablespoons Thai red curry paste, 1/2 tsp ground turmeric, 1/2 tsp ground coriander and 1/4 tsp white pepper. Cook 1 minute, stirring, to bloom the spices.

Cook chicken and veggies

Add 1 cup finely diced chicken thighs, 1/2 cup diced carrot, 1/2 cup diced potato and 1/2 cup peas. Cook over medium heat 5–7 minutes, stirring, until chicken is cooked through and potato/carrot are tender. If using raw chicken, break up pieces as they cook. If using pre-cooked shredded chicken, reduce initial cooking time to 3–4 minutes to just heat through.

Season and finish

Stir in 1 tablespoon fish sauce, 1 teaspoon light soy sauce, 1 teaspoon brown sugar, and 3 tablespoons coconut milk. Simmer 2–3 minutes until mixture is moist but not soupy. Taste and adjust with 1 teaspoon lime juice, 1/2 tsp salt and 1/4 tsp black pepper as needed. Fold in 2 tablespoons chopped cilantro. Remove from heat and cool the filling to near room temperature (at least 15 minutes) so it won't steam the pastry.

Fill and seal

Place a dough round on a lightly floured work surface. Spoon about 2 tablespoons of the cooled filling onto the center of each round. Brush the edge of the round with the egg wash. Fold the dough over to create a half-moon and press edges to seal. Crimp edges with a fork or create a rope edge by folding and pleating. Repeat with remaining rounds.

Cook options — Frying (crispiest)

Heat about 1/2 cup oil in a heavy skillet to 350°F (175°C) (or medium-high heat until a small piece of dough sizzles). Fry puffs in batches, turning once, 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined rack to drain. Keep warm in a 200°F (95°C) oven.

Cook options — Baking (lighter)

Preheat oven to 400°F (200°C). Place assembled puffs on a parchment-lined baking sheet. Brush tops with egg wash. Bake 18–22 minutes until golden brown and crisp. For extra flakiness brush with a little melted butter halfway through baking.

Finish

Serve warm with Thai sweet chili sauce, cucumber relish, or a lime wedge. These puffs can be made ahead and reheated in a 350°F (175°C) oven for 8–10 minutes or refreshed in a skillet to restore crispness.