Coconut Curry Puffs

Author Notes

At home in New York, I was accustomed to ordering Thai food on any given night when I was too tired to cook, rainy evenings, lazy Saturday afternoons, you name it. Curry Puffs and Pad See Ew developed into serious comfort food for my husband and I. Now, living in Israel, Thai food is hard to come by. In the small city we currently call home there isn’t a single Thai restaurant, and I’ve been known to lug home Thai take-out from a reputable restaurant in Tel Aviv (which is an hour and a half away).

This isn’t the only comfort food that’s hard to come by here. While it can be frustrating, it’s also forced me to be creative and figure out how to make it on my own. Burritos, Chicken Tikka Masala, and even meatloaf have all made it into my repertoire since moving here. So, this is my attempt at curry puffs, based on memory and guesswork. I figured puff pastry would make a good crust, and coconut milk was a must. While not an exact replica, they’re pretty darn close and regardless are completely addictive. Don’t skip the cucumber dipping sauce. For me, that’s what really made the experience like home.

A few notes on the recipe. I meant to use chicken breast but got turkey instead (darn language barrier and rushing in the supermarket) but it turned out great. Purchasing ground chicken or turkey would cut a step out and works great. I like to pulse the chicken breast in the food processor so I have control over the texture; I want it rough for this recipe, but that’s a personal preference. This recipe makes a lot, but they also freeze really well so it’s worth it to put in the effort once and then have a supply for later. Alternately, you can easily halve the recipe. Finally, really taste and adjust the seasoning to your preference. I thought it needed a little sweetness so added sugar, but it’s not necessary. Same for the dipping sauce. Enjoy!
- kmartinelli —kmartinelli

Test Kitchen Notes

This wonderful make-ahead dish has all the comfiness of a dumpling, wrapped around a flavorful and spicy filling. The dipping sauce provides a sweet compliment that cools down the heat making them nothing short of ambrosia. I used a 4-inch round pastry cutter to make the puffs and loved the dough-to-filling ratio; they had a nice balance of comfort and zip. You can easily adjust the spiciness by cutting them smaller and adding less filling. They would also be delicious made vegetarian by replacing the meat with more potato and other vegetables. I served them in small bowls and then spooned the sauce on top to make sure that cucumber was part of every bite. They are absolutely delicious, and I can't wait to make them again! - SwoonMySpoon —SwoonMySpoon