Thai Food Made Easy | CURRY PUFF PASTRY
page-template-default,page,page-id-4258,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403






Curry Puff Pastry

Curry Puff Pastry 

Serve: 2


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. 

Curry Puff Pastry