Thai Curry Puffs Equipment and Method:
Curry Puff Filling:
a large wok or non-stick pan; a small pan for parboiling vegetables; a round 3� diameter pastry cutter; an egg-wash brush; and a non-stick baking tray
1. Dice the carrot and potato into small square pieces, place in a pan of cold water (slightly salted) and parboil the vegetable pieces until tender (this will take around 3 minutes from when the water boils); 2. Meanwhile, heat the vegetable oil in the wok adding the mustard seeds, cardamon pods and cloves until the seeds start popping. At this point remove the spices from the heat; 3. Drain the parboiled vegetables and set aside; 4. Chop the onion into small pieces, place the wok back onto a medium heat, add the onion pieces and gently fry (do not let the onion brown); 5. Add to the wok finely chopped garlic and ginger, gently frying for a minute; 6. Dice the chicken into small pieces and add to the wok, stirring the mixture gently until the chicken is sealed; 7. Put on food preparation gloves (optional) and finely chop one red and green chilli (removing the seeds for a less fiery mixture); 8. Add the chopped chillis along with one finely chopped stick of celery; 9. Add to the mixture the chicken stock cube and mix gently; 10. Now add the parboiled vegetables and peas to the mixture; 11. Sprinkle over a level teaspoon of curry powder; 12. Add a few dashes of tabasco sauce; 13. Pour around 200ml of coconut milk into the mixture (adding a little more or less to create a wet, but not too runny mixture); 14. Allow the mixture to simmer until the chicken is cooked through and the mixture is pipping hot; 15. Add salt and pepper to taste; then finally 16. Add chopped coriander, stir gently and set mixture aside to cool. 23
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