PastriesThaiMedium

Thai Chicken and Potato Curry Puffs

Name: Thai Chicken and Potato Curry Puffs
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: Thai
Ingredients: 2½ cups (300 g) all-purpose flour, spooned and leveled; ½ tsp (3 g) fine salt; 1 tsp (4 g) granulated sugar; ¼ tsp (½ g) ground turmeric (optional); 4 tbsp (60 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; 1 large (18 g) large egg yolk, at room temperature; ½ cup (120 ml) water, lukewarm; 10½ oz (2 medium) (300 g) Yukon Gold or other waxy potatoes, peeled and cut into ¼-inch (6 mm) cubes; 9 oz (250 g) boneless, skinless chicken thighs, trimmed and finely chopped into ¼-inch (6 mm) pieces; 1 medium (150 g) yellow onion, finely diced; 3 cloves (9 g) garlic cloves, minced; 2 tbsp (30 ml) neutral oil (vegetable or canola); 1½ tbsp (10 g) yellow curry powder; 2 tsp (8 g) granulated sugar; 1 tbsp (15 ml) fish sauce; ½ tsp (1 g) ground white pepper; ½ cup (120 ml) full-fat coconut milk, stirred well; ¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped; 2 tbsp (15 g) all-purpose flour, for dusting; 1 tbsp (15 ml) water, for sealing, in a small bowl; 5 cups (1200 ml) neutral oil, for deep frying; ½ cup (120 ml) Thai sweet chili sauce, for serving (optional)

From the MyKitchenBank Kitchen

Crisp, golden half-moon pastries filled with a fragrant yellow curry mixture of tender potato, chicken, and onion. The sturdy butter-enriched dough blisters beautifully in hot oil and holds up for eating by hand. Serve with sweet chili sauce.

Prep: 55 min
Cook: 45 min
Wait: 25 min
Total: 2 hr 5 min
Makes: 20 curry puffs (about 3½ inches / 9 cm each)

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Ingredients

10 servings

For the dough
2½ cups (300 g) all-purpose flour, spooned and leveled
½ tsp (3 g) fine salt
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground turmeric (optional)
4 tbsp (60 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
1 large (18 g) large egg yolk, at room temperature
½ cup (120 ml) water, lukewarm
For the filling
10½ oz (2 medium) (300 g) Yukon Gold or other waxy potatoes, peeled and cut into ¼-inch (6 mm) cubes
9 oz (250 g) boneless, skinless chicken thighs, trimmed and finely chopped into ¼-inch (6 mm) pieces
1 medium (150 g) yellow onion, finely diced
3 cloves (9 g) garlic cloves, minced
2 tbsp (30 ml) neutral oil (vegetable or canola)
1½ tbsp (10 g) yellow curry powder
2 tsp (8 g) granulated sugar
1 tbsp (15 ml) fish sauce
½ tsp (1 g) ground white pepper
½ cup (120 ml) full-fat coconut milk, stirred well
¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped
For shaping and frying
2 tbsp (15 g) all-purpose flour, for dusting
1 tbsp (15 ml) water, for sealing, in a small bowl
5 cups (1200 ml) neutral oil, for deep frying
½ cup (120 ml) Thai sweet chili sauce, for serving (optional)

Equipment (10)

Large mixing bowl
12-inch (30 cm) deep skillet or sauté pan with a lid
Heavy 3-quart (3 L) pot or Dutch oven for frying
Deep-fry or instant-read thermometer
Rolling pin
3¾-inch (9–10 cm) round cutter or a bowl to trace around (optional)
Fork for crimping
Slotted spoon or spider skimmer
Wire rack set over a rimmed baking sheet
Parchment-lined tray

Steps

Before you start

Cut the butter into small cubes and chill it in the fridge until you need it. Cold butter gives a flaky, blistered crust.
Read the whole method first. The dough rests while you make the filling, and the filling must be fully cool before you fill the pastries.
Set a wire rack over a rimmed baking sheet, and line a second tray with parchment for the shaped puffs.
You need a deep-fry thermometer. Oil that is too cool makes greasy puffs, and oil that is too hot browns the dough before it cooks.

1
Make the dough
- In a large bowl, whisk the flour, dough salt, dough sugar, and turmeric (if using).
- Add the cold butter cubes and rub them into the flour with your fingertips for 2–3 minutes, until the mixture looks like coarse crumbs with a few pea-size butter pieces.
- Whisk the egg yolk into the lukewarm water, pour it over the flour, and mix with a fork until shaggy.
- Knead on the counter for 4–5 minutes until the dough is smooth, firm, and slightly tacky but not sticky.
- Wrap it in plastic and set it aside to rest while you make the filling.
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Ready when: Dough is smooth, springs back slowly when pressed, and does not stick to your hands.
Tip: If the dough feels dry and cracks, knead in 1 teaspoon of water at a time. If it sticks, dust with a little extra flour.
2
Prep the filling
- Peel the potatoes and cut them into ¼-inch (6 mm) cubes.
- Finely chop the chicken thighs into ¼-inch (6 mm) pieces, finely dice the onion, mince the garlic, and chop the cilantro.
- Keep the cilantro separate.
- Small, even pieces make the filling easy to scoop and keep it from tearing the thin dough.
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Ready when: All pieces are about ¼ inch (6 mm) so they cook at the same rate.
Tip: Hold the diced potato in a bowl of cold water, then drain and pat dry before cooking, so it doesn't turn gray.
3
Cook the curry filling
- Heat the filling oil in a 12-inch (30 cm) skillet over medium heat.
- Add the onion and cook, stirring, for 3 minutes until soft and translucent.
- Add the garlic and chicken and cook, stirring often, for 4 minutes until the chicken is opaque with no pink.
- Stir in the curry powder, filling sugar, and white pepper and cook for 1 minute until fragrant.
- Add the potatoes, fish sauce, and coconut milk and stir.
- Reduce the heat to medium-low, cover, and simmer for 8 minutes, stirring once.
- Uncover and cook for 2–3 minutes more, stirring, until the potatoes are tender and the mixture is thick and almost dry.
- Stir in the cilantro.
- Taste and add a pinch of salt if needed.
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Ready when: A potato cube crushes easily against the pan, the chicken reaches 165°F (74°C), and the filling holds together on a spoon with no liquid pooling.
Tip: A wet filling will make the pastry soggy and can burst in the fryer, so cook off the liquid.
4
Cool the filling
- Spread the filling in a thin layer on a plate or small tray and let it cool completely, about 20 minutes.
- The dough keeps resting during this time.
- Hot filling would soften the dough and make it hard to seal.
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Ready when: Filling feels cool, not warm, when you touch it.
Tip: To speed this up, put the tray in the fridge for 10 minutes.
5
Roll and cut rounds
- Divide the dough into 20 equal pieces of about 25 g each and roll them into balls.
- Keep the balls covered with a damp towel.
- Dust the counter lightly with the flour for dusting.
- Roll one ball at a time into a thin round about 4 inches (10 cm) wide and 1/16 inch (1.5 mm) thick.
- Stack finished rounds with a sprinkle of flour between them, or lay them on a parchment-lined tray under the damp towel.
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Ready when: Each round is thin enough to see the counter's color faintly through it at the edges, but is not torn.
Tip: If the dough springs back as you roll, cover it and let it rest 5 minutes.
6
Fill and crimp
- Put 1 heaping tablespoon (about 25 g) of cooled filling in the center of a round.
- Brush a little sealing water around the edge with a fingertip.
- Fold the dough over the filling into a half-moon, pressing out any air pockets, and press the edges firmly together.
- Press along the curved edge with the tines of a fork to crimp it.
- Place on the parchment-lined tray.
- Repeat with the remaining rounds and filling.
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Ready when: Each puff is fully sealed with a flat, well-pressed edge and no filling on the seam.
Tip: Don't overfill. Too much filling stretches the seam, which then opens in the hot oil.
7
Heat the oilOven 350°F / 175°C
- Pour the frying oil into a heavy 3-quart (3 L) pot so it is about 2 inches (5 cm) deep.
- Heat over medium-high heat until a thermometer reads 350°F (175°C), about 8 minutes.
- Set a wire rack over a baking sheet near the stove.
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Ready when: Thermometer reads 350°F (175°C). A scrap of dough dropped in sizzles right away and floats.
Tip: Never fill the pot more than halfway with oil. Keep the heat steady and adjust it between batches.
8
Fry in batchesOven 350°F / 175°C
- Carefully lower 4–5 puffs into the oil, taking care not to crowd the pot.
- Fry for 4–5 minutes, turning occasionally with a slotted spoon, until deep golden and blistered all over.
- Adjust the heat to keep the oil between 340–350°F (170–175°C).
- Transfer the puffs to the wire rack.
- Let the oil return to 350°F (175°C) between batches and repeat with the remaining puffs.
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Ready when: Puffs are an even deep golden brown, with a bubbled, crisp crust that sounds firm when tapped with a spoon.
Tip: If the puffs brown in under 3 minutes the oil is too hot and the dough may stay raw inside. Lower the heat and wait for it to drop to 350°F (175°C).
9
Drain and serve
- Let the puffs drain on the wire rack for 5 minutes so the crust firms up and the filling cools slightly, since it is very hot inside.
- Serve warm with sweet chili sauce for dipping.
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Ready when: Crust is crisp and dry to the touch, not greasy.
Tip: Don't drain on paper towels. Trapped steam softens the crust.

Good to know

Tips

Make sure the filling is cool and fairly dry. This is the main secret to puffs that don't burst or turn soggy.
Press out air pockets when sealing, because trapped air can balloon and split the seam in the fryer.
For a pleated look, fold the edge over itself in small overlapping folds instead of using a fork.
Fry a test puff first. Cut it open to check the dough is cooked and the filling is hot, then adjust the heat or time for the rest.

Make ahead

"The filling can be cooked and refrigerated in an airtight container up to 2 days ahead. Shape the puffs, freeze them in a single layer on a tray until solid (about 2 hours), then bag them and freeze up to 2 months. Fry straight from frozen at 325°F (165°C) for 7–8 minutes, until golden and hot in the center. Don't thaw them first."

Storage & reheating

"Room temperature: up to 2 hours after frying. Fridge: up to 3 days in an airtight container. Freezer: fried puffs keep up to 2 months. Reheat from the fridge or freezer on a baking sheet in a 375°F (190°C) oven or air fryer for 8–10 minutes (12–15 minutes from frozen), until crisp and hot in the center. Avoid the microwave, which makes the crust soft."

Substitutions

boneless, skinless chicken thighs → ground pork, finely chopped shrimp, or diced firm tofu. Pork cooks the same way. Tofu should be pressed and cooked 2 minutes less, and the filling then has no chicken to check for 165°F.
unsalted butter → vegetable shortening or cold coconut oil. Use the same weight (60 g). The crust will be slightly less rich in flavor.
fish sauce → light soy sauce. Use 1 tablespoon (15 ml) for a similar savory salt level.
full-fat coconut milk → whole milk or chicken stock. Use the same amount. The filling will be less rich but still moist.

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Steps

Make the dough

Prep the filling

Cook the curry filling

Cool the filling

Roll and cut rounds

Fill and crimp

Heat the oilOven 350°F / 175°C

Fry in batchesOven 350°F / 175°C

Drain and serve

Good to know

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