Thai Curry Puff Recipe (2024)

FAQs

What are curry puffs made of? ›

It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'.

Leftover Malaysian Curry Puffs can be stored in an airtight container up to 4-5 days in the fridge. To reheat, you can reheat in the oven or air fryer at 350 F for 4-5 minutes until hot.

Believed to be inspired by the British Cornish pasty, the curry puff was likely introduced into the Malay Peninsula in the 1800s. Some have suggested that the shape of the curry puff is similar to the Portuguese empanada, a type of meat pastry.

Curry puffs – called epok-epok and karipap in Singapore and Malaysia and a street-food staple – comprise curried potato, chicken and other ingredients stuffed in fried or baked pastry.

For the majority of Singaporeans who have long known what coloured dots signify on curry puffs, her complaint would seem like ludicrous. The dots are actually just food colouring and is meant to indicate the filling within the pastries without having to break them apart to see which is which.

If you want to leave it overnight then you can put it into fridge. Just heat it up in oven for 2 minutes when you want to eat it. Not microwave oven. Normal oven.

Answer From Katherine Zeratsky, R.D., L.D. Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away.

Curry puffs:

Storage conditions: Keep refrigerated 0 to 5 deg C within the Use By period. You can also freeze the item on the day of purchase/delivery.

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

The origins of the curry puff are clouded, but it is often attributed to European colonial influence, its pastry having similarities to the Cornish pie or the Portuguese empanada. The curry puff's spicy meat and potato filling point to an obvious Indian connection.

What country are curry puffs from? ›

Curry puffs, or epok epok, are fried savory pastries eaten throughout Malaysia and Singapore. They can also be a livelihood, a family tradition, and a gateway to friendship.

to have originated in Singapore and Malaysia. One of the first places in Singapore to have made a curry puff is believed to be a local cafe that used a curry recipe from an Indian merchant. The pastry wrapping is understood to be a British influence.

1. J2 Famous Crispy Curry Puff

They currently create 3 different curry puffs: Crispy Black Pepper Chicken Puff (S$1.80), Crispy Curry Chicken Puff (S$1.60), and Crispy Sardine Puff (S$1.60). Each puff is flaky and packed to the brim with ingredients.

Curry puffs are one of the many favourite 'kuih' in Southeast Asia. Also known as karipap, the crispy pastry is stuffed with a variety of savoury fillings such as potatoes, sardine or a combination of curry potatoes and minced meat.

The main ingredients of a puff pastry are all-purpose flour, butter (or shortening), water and salt. Basically its a laminated dough made with alternate layers of butter and dough.

One Ikea curry puff is around 75 to 80g. I broke them into half. I remember Ikea curry puffs as having only potatoes in them when I ate them a long time ago but now like Old Chang Kee (OCK), they have chicken meat and a slice of hard boiled egg as the fillings in addition to the potatoes.

Curry puffs (咖哩餃 gali jiao in Chinese, literally “curry dumpling”) is my go-to potluck dish. I first learned how to make them in a home economics class at Taipei First Girls High School, along with other staple “Chinese snacks,” such as sesame balls, egg tarts, and turnip cakes.