Thai-Style Samosas

A golden crust that cracks under the teeth, revealing a chicken filling scented with yellow curry. Steam escapes, carrying aromas of ginger and sautéed garlic.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 357
• Protein: 18 g
• Carbs: 23 g
• Fat: 21 g

Ingredients

• 300 g Ground chicken ( fresh )
• 10 piece spring roll wrappers ( thawed )
• 200 g Potato ( in small cubes )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tbsp Thai curry paste yellow
• 1 tbsp fish sauce
• 1 tsp Brown sugar
• 1 piece Fresh cilantro ( chopped )
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt

Instructions

1. Preparing the vegetables

   Cut the potatoes into very small 5mm cubes. Cook them in boiling salted water until tender but still holding their shape. Drain and set aside.

2. Cooking the filling

   In a hot pan, sweat the onion and garlic with a little oil. Add the minced chicken and yellow curry paste. Break up the meat with a spatula to avoid large chunks. The chicken should brown slightly.

3. Seasoning and reduction

   Stir in the potato cubes, fish sauce, and brown sugar. Cook over medium heat until the mixture is dry. Stir in the chopped coriander off the heat. The filling should not release any liquid.

4. Folding the samosas

   Cut the spring roll sheets into wide strips. Place a spoonful of filling at one end and fold into a triangle, ensuring it's tightly sealed. Moisten the edge to seal the pastry.

5. Frying

   Plunge the triangles into 180°C oil. When they are uniformly golden and crispy, remove and place on paper towels. They must be piping hot inside.

Chef's tips

• The filling must be completely cooled before folding to avoid softening the pastry.
• Do not overcrowd the fryer to keep the oil hot and achieve perfect crispiness.

Storage

Store for 48h in the refrigerator. To reheat, place in a hot oven (180°C) for 5 minutes to restore the crunch.