Curry Puff Pastry
120 gram Potato-cubed
100 gram Red pepper-sliced
60 gram Courgette-cubed
60 gram Onion-chopped
1 roll Ready to roll Puff pastry
2 tablespoon Coconut cream
1 tablespoon Thai Yellow curry paste
1 tablespoon Vegetable oil
1 teaspoon Brown sugar
1 pinch Salt
-Preheat the oven and prepare the ready-made roll, according to the instruction on the package.
-Gently fry the curry paste in the oil until infused ( approx 2 minutes)
-Add the onion, potatoes, red pepper, courgette, and the coconut cream. Bring it to boil and simmer until the vegetable cooked. (Fold from times to times)
-Unroll the puff pastry on the baking tray. Scatter the cooked vegetable on the pastry.
-Bake according to an instruction on the package. Mine is 200 Celsius for 20-25 minutes.
-Remove from the pastry from the oven. Serve immediately with leafy salad.
-Run the knife around the inner edge of the pastry. It helps with the rise around the corner.
-Try to keep the curry sauce to the minimum when putting the cooked vegetable on the puff pastry. We don’t want a socky bottom, aren’t we?
-I used Lotus curry paste.
-This recipe inspired by Curry Puff. Check here for the recipe.