Thai Samosa Recipe
Crispy, golden wrappers stuffed with chicken, peas, carrots, onions, and spices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrappers & assembly
Frying / finishing
Method
Filling
- 1
Prepare ingredients
Dice or grind the chicken into small pieces (about 1/8–1/4 inch). Thaw peas if frozen, finely dice the carrot and onion, mince garlic and ginger, and slice green onions and cilantro.
- 2
Cook aromatics and chicken
Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the chopped onion and a pinch of salt; cook 2–3 minutes until translucent. Add the garlic and ginger and cook 30 seconds until fragrant.
- 3
Add chicken and vegetables
Add the diced or ground chicken to the skillet. Cook, breaking up pieces, until the chicken is no longer pink, about 4–5 minutes. Stir in the diced carrot and peas and cook 2–3 minutes until vegetables begin to soften.
- 4
Season filling
Reduce heat to medium. Stir in the Thai red curry paste, soy sauce, fish sauce, ground coriander, cumin, turmeric and sugar. Mix well so the paste coats the chicken and vegetables. Cook 1–2 minutes to marry flavors.
- 5
Finish filling
Remove from heat. Stir in lime juice, chopped cilantro, sliced green onions, black pepper, and adjust salt to taste (start with 1/2 tsp). Let the filling cool to slightly warm or room temperature — at least 10 minutes. If filling is too wet, cook a little longer on medium to reduce moisture; filling should be moist but not runny.
Wrappers & assembly
- 6
Prepare sealing paste
Mix 1 teaspoon flour with 1 teaspoon water to make a paste for sealing wrappers. Keep nearby in a small bowl.
- 7
Assemble samosas
Lay one spring roll wrapper (rectangular) on a clean surface with a long side facing you. Spoon about 2 tablespoons of the filling near one end in a line (adjust to wrapper size; don't overfill). Fold the corner over the filling to form a triangular pocket, then continue folding triangle to the end, maintaining triangular shape (if using square wrappers, fold similarly into triangular samosa shape). Use the flour paste to seal the final edge. Repeat with remaining wrappers and filling. You should get about 10–12 samosas depending on filling quantity and wrapper size.
- 8
Rest before frying
Place assembled samosas on a tray lined with parchment or a lightly floured surface, seam-side down. Let rest 10 minutes to allow seals to set.
Frying / finishing
- 9
Heat oil
Pour 1.5–2 cups of neutral oil into a deep skillet or frying pan to a depth of about 1 inch for shallow frying or use a deep fryer set to 350°F (175°C) for deep frying. Heat oil over medium heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles and turns golden in about 30 seconds.
- 10
Fry samosas
Fry samosas in batches without overcrowding. For shallow frying, add seam-side down and cook 2–3 minutes per side, turning carefully, until evenly golden and crisp. For deep frying, cook 3–4 minutes, turning once, until uniformly golden. Adjust heat to maintain oil around 325–350°F (160–175°C) so samosas cook through without burning.
- 11
Drain and serve
Remove samosas with a slotted spoon and drain on a paper towel-lined tray. Let cool 2 minutes. Serve warm with lime wedges and sweet chili or cilantro-lime dipping sauce.