Simple Homemade Thai Curry Puffs

Looking for a mouth watering snack? These Thai curry puffs are what you need. Learn how to make homemade Thai curry puffs with our recipe below.

Why is this recipe interesting?

Thai curry puffs are a delightful finger food, that is fun to make and fun to eat!

It is a very traditional Thai dish and popular among tourists and local people alike.

Thai Curry Puffs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 293kcal



  • 150 gr sweet potatoes diced
  • 100 gr boneless chicken diced
  • 50 gr carrots diced
  • ½ onion diced
  • 1/2 tsp soya sauce
  • 1 tsp curry powder
  • pinch of sugar
  • pinch of salt

Oil Dough

  • 100 gr all purpose flour
  • 15 gr Butter soft
  • 40 gr lard

Water Dough

  • 125 gr all purpose flour
  • 20 gr butter soft
  • 1 pinch of salt
  • ½ Tbsp Sugar
  • 60 ml water



  • In a large pot with water, boil the diced potatoes and carrots until soft.
  • In a large skillet, heat vegetable oil over medium heat.
  • Add the chopped onion and diced chicken breast, cook for 2 minutes.
  • Add the cooked potatoes to the skillet.
  • Season with soya sauce, curry powder, sugar and stir.
  • Try to cook your filing until the mixture is dry, this will keep the curry puff crispy
  • Set aside and cool down.

Water Dough

  • Combine flour, salt, sugar in a mixing bowl and stir to combine.
  • Combine the butter with the flour and form into crumbs.
  • Add the water and mix into a dough. Set aside.

Oil Dough

  • Mix the flour with butter and knead until a dough forms.
  • Take the water dough and flatten into a disc.
  • Place the oil dough on top and wrap the water dough around it.
  • Let it rest for 10 minutes then roll out the dough into a rectangle about 3 cm thick.

Bringing it all together

  • Starting at the short end, roll the pastry up again to form a tight cylinder.
  • Then slice into 10 rounds.
  • Roll each piece into an oval about 5 mm thick.
  • Place a tablespoon of the filling into the center of each pastry.
  • Fold the dough in half and fold the edges over and seal the puff.
  • Heat the vegetable oil in a wok or large saucepan over medium high heat.
  • Cook the curry puffs, in batches for about 3 minutes until golden brown.
  • Transfer to a tray and serve warm!



Calories: 293kcal | Carbohydrates: 56g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 382mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7937IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

Lessons learned while Thai Curry Puffs

Making my own curry puffs is surprisingly simple and it’s worth the little bit of effort.

I replaced normal potatoes with sweet potatoes to give the puffs a more sweet and creamy texture.


Substitute sweet potatoes with normal potatoes or use only carrots.

You can also make a vegan version of this recipe if you leave out the chicken and use vegan puff pastry sheets.

Ready to dig into some Thai Curry Puffs?

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