This Delectable Thai Curry Puffs (Guri Pak) recipe is a new way to enjoy Thai cuisine. If you love Thai food, you are probably familiar with this snack. It’s a simple yet savoury dish that you will love.
When I go to Thailand, it’s a quick snack I always look for. So I’m glad this time, I can have it anytime I want without having to go to Thailand. This recipe is an absolute delight! The preparation is not that tedious, but you’ll get a very delicious result. Check out the very easy recipe you’ll love to try at home.
Delectable Thai Curry Puffs (Guri Pak)
- 1 clove garlic chopped
- 4 tablespoons vegetable oil
- 1 medium onion sliced
- 1 tablespoon coriander root, chopped
- 1 tablespoon turmeric ground
- 300 grams minced pork lean
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon pepper white or black
- 200 grams mashed potato cooked
- 2 tablespoons shallots chopped
- 750 grams puff pastry slightly thawed
- 400 ml vegetable oil for deep-frying
- In a wok or fry pan, stir-fry garlic in oil until golden. Add onion, coriander root and turmeric. Stir-fry for several minutes. Add minced meat, sugar, salt and pepper. Stir-fry until meat is tender.
- Lower the heat. Add potato and mix in well. Taste to see if extra sugar or pepper is needed. Add shallots, stir briefly, and then remove from heat. Transfer to a large bowl to cool.
- Cut one sheet of puff pastry into four equal squares. Lay one square flat with a corner towards you. Place about 1 tablespoon of filling in the middle of the square. Lift the bottom corner nearest you over to meet its opposite corner, forming a triangular parcel. Seal the edges with your fingers, pinching the pastry to form a curly border or using a fork to indent a fancy edge. Put a twist in each ‘wing’ of the pastry, towards the centre, then away again. Set aside on greaseproof paper. Repeat until all the mixture is used.
- Deep-fry in vegetable oil in a saucepan or wok, frying several at a time until golden brown. Serve with sweet and Sour Cucumber Relish, and Satay Sauce.