Easy Homemade Thai Curry Puffs - Bioexcel

When it comes to Thai appetizers, few dishes are as beloved and versatile as the Thai curry puff. Crispy on the outside and bursting with flavorful puff stuffing inside, these little pockets of joy are a must-have in any Thai culinary experience. You can make authentic as well as delicious Thai curry puffs at home by putting a minimal effort. If you don’t know how is it possible?

No worries at all!

This recipe for making Thai curry puffs at home will undoubtedly help you achieve the perfect texture and flavor every time. Whether you're using a propane deep fryer or a traditional stovetop method, we've got you covered.

What Are Thai Curry Puffs?

The first thing that comes to mind is what Thai curry puffs actually are?

Thai curry puffs are a popular street food in Thailand, known for their flaky pastry exterior and aromatic filling. The filling, or puff stuffing, typically includes a mixture of curry powder, potatoes, onions, and sometimes meat, creating a harmonious blend of savory and slightly sweet flavors. These puffs are usually deep-fried to perfection, resulting in a golden-brown, crispy shell that contrasts beautifully with the soft, flavorful filling inside.

Ingredients You’ll Need

For the curry puff stuffing:

• 1 large potato, peeled and diced
• 1 tablespoon potato salt
• 1 medium onion
• Cilantro stems
• Peas
• 2 tablespoons oil for deep frying (vegetable or canola oil)
• Salt
• 1 tablespoon curry powder
• 2 tablespoon Soy sauce
• 1/4 tablespoon White pepper
• Sugar
• Fish sauce
• Spring roll skin
• Fresh coriander leaves, chopped (for garnish)

For frying:

• Oil for deep frying (choose an oil with a high smoke point like vegetable oil or peanut oil)
• Propane deep fryer or a large, deep skillet

Step-by-Step Recipe for Thai Curry Puffs

Make the Curry Puff Stuffing:

• As a very first step, grab a large potato and peel it. Dice the potato and let the diced potatoes boil till they become soft. Add  potato salt upon boiling. Make sure not to over boil as they will not be able to retain their shape while mixing.

• Take a medium onion and dice it as well.

• Chop some Cilantro stems.
• Now go for the making of the mixture, take 2 tablespoons of oil for deep frying in a skillet over medium heat. Add the diced onions and stir fry onions. Put some salt in it.  
• Stir in the curry powder, Mix well to coat the ingredients evenly with the spices. Add the diced potatoes and cook for about 5 minutes, stirring occasionally to prevent sticking.
• It's time to add some Peas. At the same time, add some soy sauce and white pepper. Sprinkle sugar and add fish sauce to hype up the taste.
• If the mixture is too dry, add a small amount of water. Add the sprinkled cilantro stems. Once the potatoes are tender, remove the pan from the heat and let the filling cool.

 Assemble the Curry Puffs:

• Place a spoonful of the puff stuffing in the spring roll skin.
• Wrap the skin into a triangular shape and brush the edges with egg to seal it perfectly. You can crimp the edges with a fork for a decorative touch.

Deep-Fry the Curry Puffs:

• In your propane deep fryer, heat the oil to 350°F (175°C). Alternatively, you can use a large skillet filled with enough oil for deep frying.
• Gently place the prepared curry puffs into the hot oil, a few at a time, being careful not to overcrowd the fryer.

• Fry the curry puffs until they are golden brown and crispy, about 3-4 minutes per side. Remove the puffs from the oil and let them rest in the fryer basket to fully drain the oil.

Serve and Enjoy:

• Curry puffs are all done. Arrange the Thai curry puffs on a serving platter and garnish with fresh coriander leaves.
• These delightful Thai appetizers are best enjoyed hot, straight from the fryer, with a side of some sort of salad and sweet chili sauce or a tangy tamarind dip.

Some extra Tips for Perfect Thai Curry Puffs

Choose the Right Oil for Deep Frying: Oils with a high smoke point, like vegetable or peanut oil, are ideal for deep frying. They maintain a stable temperature, ensuring a crispy exterior without burning the outside before the inside cooks through.

Use a Best Home Deep Fryer: A propane deep fryer is excellent for achieving restaurant-quality crispiness. It allows for consistent heat control and is perfect for deep frying a large batch of curry puffs quickly. This deep fryer is best for numerous tempting recipes.

Freeze for Later: Curry puffs can be made ahead and frozen before frying. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you feel the need to have some curry puffs, you're ready to enjoy them, simply fry them from frozen, adjusting the cooking time as needed.

Experiment with Fillings: While the traditional potato and chicken filling is delicious, feel free to experiment with different ingredients like minced pork, shrimp, or even a vegetarian option using sweet potatoes and peas.

Conclusion

Making Thai curry puffs at home is a delightful culinary adventure. With a crispy, flaky exterior and a rich, savory puff stuffing, these Thai appetizers are sure to impress not only you but also your family and friends. Whether you're using a BIOEXCEL propane deep fryer or a traditional frying pan, the result is bound to be delicious. So, roll up your sleeves, gather your ingredients, and dive into the world of Thai curry puffs. Your taste buds will thank you!

Happy Frying with BIOEXCEL!