Thai curry puffs

Thai Curry Puffs

Thai curry puffs

The first time I had these Thai curry puffs was when I was working as a waitress in a Thai restaurant. When it wasn't busy I would help out in the kitchen and I would be the one frying them up.

I never got the recipe, because she wouldn't tell me! But as I got more comfortable with my own judgement and cooking, I began cooking things I missed eating, by remembering what they tasted like. So pretty much, I started winging it!

Now, I'm not trying to brag, just pretty damn proud of myself! The curry puffs turned out tasting like what I had remembered. I've made them a few times time for different parties and friends and everyone loved them. Phew!

So I'm writing the recipe today because I left Australia promising to give people the recipe, but didn't get around to it. Sorry!

You may also like to try this; Air Fried Chicken Wings.

Recipe for Thai Curry Puffs


Chicken breast – 2 pieces and diced

You can get diced chicken if you want but I actually dice the chicken myself with a meat cleaver.


Onion – 1 large and diced

Potato – 2 large and chopped into small cubes roughly 1 cm

I rinse the potatoes after chopping them to get the excess starch off.


Mae Ploy Yellow Curry Paste – 3 tbsp

Full cream coconut milk – 1 can (400 ml)


Vegetable oil – 1 – 2 tbps

Baking & Spices

Sugar – 1 1/2 – 2 tbsp


Puff pastry sheets – 2 packets. For my Aussie readers, I used Coles puff pastry sheets. I put the sheets in the fridge the night before I want to use them.

Here's a picture of the puff pastry I use in Ireland. I did find these sheets a bit too thick so if anyone has any suggestions, please let me know in the comment after this post. I might possibly have to make my own, which is the last thing I want to do!

Puff pastry sheets


  • Heat oil in a large frying pan, then add onion and cook until it's soft
  • Add the Mae Ploy Yellow Curry paste, mixing into the onion while pouring in roughly 60 ml of coconut milk from the can. Once mixed, it should look like gravy.
  • Now add the chicken and cook it through

I like to add a bit more coconut milk at this stage so the contents don't dry out.

  • Put in the potatoes and cook for a few minutes before pouring in the rest of the coconut milk

Thai Curry Puffs Filling

  • Once it starts to boil, I turn the heat down and let it simmer until most of the coconut milk has evaporated. Let this cool down before you start wrapping them in pastry.

Thai curry puffs

Note: This post contains affiliate links. This means I may make a small commission if you choose to make a purchase from my links, which is of no extra cost to you.

I have a curry puff mould to make my puffs. Here's one I found on Amazon if you want to use a mould, or click here to watch a video that shows you how to roll curry puffs.

I used to fry them in vegetable oil but this time I used an air fryer because I can just stick them in without having to stand over them the whole time. First I put the Thai curry puffs in for half the amount of time needed. That's so I can turn them over to get an even cook. With so much to do already,  I'm down for anything involving less work!

Want another quick and easy Thai dish to make? Here is my recipe for Thai stir fry basil.

Please feel free to share my recipes!

Thai Curry Puffs

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