Curry puff is a snack of Southeast Asian origin. A common snack in Malaysia and Singapore, the curry puff is one of several “puff” type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.
In Thailand, a curry puff is known as a Karipap. Assumed to have been adapted from Portuguese cuisine pastel, it arrived in Thailand since the Ayutthaya period in the reign of King Narai (1633–1688) by Portuguese-Japanese-Bengali lady Maria Guyomar de Pinha like many kinds of Thai desserts such as Thong yip, Thong yot, Foi thong or Luk chup. The place notable for Karipap is Amphoe Muak Lek, Saraburi province in central Thailand, as it is only here where it has a special durian filling.
A curry puff is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack. They’re bursting with flavor from potatoes, coconut milk, and curry powder – all wrapped up in a flaky, golden pastry crust and deliver its mild aroma sweetness and creamy texture. Our recipe is hand-made vegetarian curry puff with special puff pastry.