Name: Chicken Curry Puffs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 18
Cuisine: Appetizers
Ingredients: ¾ lb boneless, skinless chicken thigh; 1 tbsp garlic, minced; 1 tbsp shallot, minced; ¼ yellow onion, chopped; ½ tsp salt; ½ tsp black pepper; ½ carrot, chopped; ½ potato, chopped; ¼ tsp turmeric; 50 mL Red Boat Lemongrass Curry Simmer Sauce (little less than ¼ cup); 1 tbsp Red Boat Fish Sauce; 100 mL chicken stock; ½ tbsp tapioca starch; 3 sheets of 240g puff pastry; 2 egg yolks, beaten

Chicken Curry Puffs

Rated 5.0 stars by 1 users

Cuisine

Appetizers

Servings

Prep Time

10 minutes

Cook Time

45 minutes

These Vietnamese chicken curry puffs are a cozy, handheld twist on a classic savory pastry. Tender chicken, carrots, and potatoes are simmered in a fragrant blend of turmeric, lemongrass curry, and fish sauce, creating a rich, aromatic filling. Everything gets tucked into flaky puff pastry and baked until golden and crisp. They’re easy to assemble, full of warm spice, and perfect for sharing—or keeping all to yourself.

Ingredients

¾ lb boneless, skinless chicken thigh
1 tbsp garlic, minced
1 tbsp shallot, minced
¼ yellow onion, chopped
½ tsp salt
½ tsp black pepper
½ carrot, chopped
½ potato, chopped
¼ tsp turmeric
50 mL Red Boat Lemongrass Curry Simmer Sauce (little less than ¼ cup)
1 tbsp Red Boat Fish Sauce
100 mL chicken stock
½ tbsp tapioca starch
3 sheets of 240g puff pastry
2 egg yolks, beaten

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Directions

1. Mince garlic and shallots, chop onion, and cut carrot, potatoes, and chicken into ½” pieces for the filling.
2. Soften the carrot and potatoes by microwaving them for 3 minutes (covered with a wet paper towel).
3. Heat oil in a medium sized pan over medium heat, add the garlic, onion, and shallot to the pan, cooking for 2-3 mins.
4. Add in the chicken, season with salt and pepper and cook it for 3 mins.
5. Add in the potato, cooking it for 2 mins. Then add in the carrot and cook for another 2 mins.
6. Add in the turmeric, Red Boat Lemongrass Curry Simmer Sauce, and fish sauce. Turn to low heat, cover, and let it cook for another 2 mins.
7. Remove the lid, add in the chicken stock and tapioca starch, turn off heat and mix for 2 mins.
8. Let the mixture cool for around 10 mins and preheat oven to 365F.
9. Cut puff pastry into 3-4” squares then put around 1 tbsp of filling into each square. Seal the pastries using a fork.
10. Brush the pastries with egg wash then bake for 15-20 mins until golden brown and crispy.

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Chicken Curry Puffs