4.6 from 24 votes
Thai Curry Puffs
Who doesn't love a curry puff? Well, these Thai Curry Puffs are out of this world. They're bursting with flavor from sweet potatoes, coconut milk, and green curry - all wrapped up in a flaky, golden pastry crust. You won't believe how easy these are to make! And they're 100% vegetarian.
Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins
Servings:
12
Calories:
444 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Thai, Vegetarian
Ingredients
- 4 sweet potato peeled and finely diced
- ¾ cup coconut cream
- 2 tbsp cilantro chopped
- 1 onion peeled and chopped
- 1 tbsp thai green curry paste
- 3 heets puff pastry thawed
- 1 tbsp peanut oil
- 1 egg beaten
Instructions
- In a frying pan over a medium heat add the peanut oil, onion and curry paste and cook for 1 minute.
- Add the sweet potato and coconut cream and cook, covered for 10 minutes. Add the cilantro, and stir through. Allow mixture to cool.
- Preheat the oven to 350 degrees (F).
- Cut the pastry into rounds using a cutter or glass and place the mixture into the center of the rounds. Press the edges together to seal, and glaze with the beaten egg.
- Cook the curry puffs for 20 minutes or until golden brown.
Cup of Yum
Notes
- For a vegan option, be sure to use my vegan puff pastry recipe.
Nutrition Information
Calories
444kcal
(22%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
13mg
(4%)
Sodium
182mg
(8%)
Potassium
250mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
6370IU
(127%)
Vitamin C
2.2mg
(2%)
Calcium
27mg
(3%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 444
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 182mg | 8% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6370IU | 127% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.