Name: Green Curry Puffs
Yield: Makes Twenty-Four
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp cornflour (cornstarch), mixed to a paste with 30ml/2 tbsp water; 5 ml/1 tsp Thai green curry paste; few sprigs fresh coriander (cilantro), chopped; 25 g/1 oz/3 tbsp cooked corn; 5 ml/1 tsp shrimp paste or fish sauce; 15 ml/1 tbsp soy sauce; ½ lemon grass stalk, finely chopped; 25 g/1 oz/3 tbsp cooked petits pois (baby peas); 24 small wonton wrappers, about 8cm/31.4 in square, thawed if frozen; 1 small potato, about 115g/4oz, boiled and mashed; oil, for deep-frying; 1 small fresh red chilli, seeded and finely chopped

Preparation info

Makes
Twenty-Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Shrimp paste and green curry sauce, used judiciously, give these puffs their distinctive, spicy, savoury flavour, and the addition of chilli steps up the heat.

Ingredients

24 small wonton wrappers, about 8cm/31.4 in square, thawed if frozen
15 ml/1 tbsp cornflour (cornst

Method

Combine the filling ingredients. Lay out one wonton wrapper and place a teaspoon of the filling in the centre.
Brush a little of the cornflour paste along two sides of the square. Fold the other two sides over to meet them, then p

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Ingredients

Method

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