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Malaysian Curry Puffs

Malaysian Curry Puffs
Recipe from: Monisha Pillai (fomo_by_mo)

A common tea time snack for Malaysians, food blogger Monisha takes us through her recipe using Grumpy Ginger's red curry paste and frozen puff pastries so you can have fresh homemade curry puffs without having to make the dough and curry from scratch! Though we do recommend that for some other day when you've feeling ambitious... but for now, this is perfect.
Prep Time: 20 mins Cook Time: 1 hour (with resting time) Serves: 6-8


  • Frozen puff pastry
  • 500g ground chicken
  • 2 golden Yukon or russet potatoes (diced)
  • 1 onion (diced)
  • Cilantro for garnish
  • 1/4 jar of mild or spicy grumpy ginger red curry blend
  • Water 


For Filling:

  1. Cook potatoes in a large pot of boiling water until tender. Drain and set aside.
  2. Heat oil in a pan and sauté onions until translucent or golden brown. Add ground chicken and stir fry until chicken is cooked (~3-5 minutes). Skip the chicken if vegetarian.
  3. Add Grumpy Ginger red curry paste and cooked potatoes. Give it a good mix.
  4. Add 2 tablespoons of water and stir until the water evaporates. Top with chopped cilantro if using and let cool for ~20 minutes.

For Assembly:

  1. Thaw frozen puff pastry while curry filling is cooling down.
  2. Once thawed, use a circle cutter to cut the puff pastry into rounds and place it on a wax or parchment paper. Place back in fridge for ~10 minutes to harden slightly (optional)
  3. Add a spoonful of filling to the middle of the puff pastry. 
  4. Fold it in half and fold the pastry edges with your hands to seal it.
  5. Heat vegetable oil in a big pot. Once the oil is hot and it starts to sizzle, add curry puffs in batches and fry till golden (~3-4 minutes).
  6. Let cool on a plate with paper towels to drain the excess oil.
  7. Serve with sweet chili sauce and enjoy!!

You can follow Monisha's food adventures at @fomo_by_mo on instagram!