Thai
Thai Spicy Sweet Potato Curry Puff
A flaky pastry filled with a harmonious blend of spiced sweet potatoes, coconut cream, and fresh herbs. Perfect as a delightful snack with an explosion of Thai flavors.
Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
3
Protein
22
Carbs
9
Fat
2
Fiber
0g
Sodium
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1/2 cup coconut cream
- 1 tablespoon red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 package of puff pastry sheets (2 sheets, thawed)
- 1 egg (beaten for egg wash)
- Salt to taste
- Oil for frying
Instructions
- 1In a large pot, boil the diced sweet potatoes until tender, about 15 minutes. Drain and let cool slightly.
- 2In a mixing bowl, mash the sweet potatoes until smooth. Stir in coconut cream, red curry paste, brown sugar, lime juice, salt, basil, and cilantro until well combined.
- 3Preheat oven to 400°F (200°C) if baking the puffs.
- 4Roll out the puff pastry on a lightly floured surface. Cut into squares about 4x4 inches in size.
- 5Fill the center of each square with about 1-2 tablespoons of the sweet potato mixture. Do not overfill.
- 6Fold the pastry over to form triangles and seal the edges by pressing with a fork. Brush the tops with beaten egg.
- 7If frying, heat oil in a deep pan or fryer to 350°F (175°C) and fry the puffs in batches until golden brown, about 3-4 minutes each side. If baking, place the puffs on a baking sheet and bake for 20-25 minutes or until golden and flaky.
- 8Serve hot with a dipping sauce of your choice, such as sweet chili sauce or a tangy lime dip.
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