VEGETABLE CURRY PUFF PASTRY - Thai Food Made Easy
4000
page-template-default,page,page-id-4000,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive
 

VEGETABLE CURRY PUFF PASTRY

 

 

 

VEGETABLE CURRY PUFF PASTRY

Vegetable Curry Puff Pastry

Vegetable Curry Puff Pastry 

Serve: 2

Ingredients: 

80 gram                                 Aubergine-sliced

80 gram                                 Courgette-sliced

80 gram                                 Red pepper-sliced

5 gram                                   Butter

1 roll                                      Ready to roll puff pastry                  

1                                            Egg-beaten

1 tablespoon                           Vegetable oil

1 tablespoon                           Thai green curry paste

2 tablespoon                           Mayonaise

1 teaspoon                              Sugar

1 pinch                                   Salt and black pepper (optional)2

 

 

 

 

Method

-Prepare the ready to roll pastry according to the instruction on the package. 

-Pre-heat the oven at 200 Celsius

-Put one tablespoon of oil in the frying pan. Gently cook the vegetable until slightly soften. Remove the vegetable and set aside. Do not wash the pan. Put the pan back on the hob. 

-In goes the oil and Thai green curry paste, gently fry until infused. Season it with the sugar and stir.

-Remove the curry mixture from the heat, add the mayonnaise. Mix well, this is your creamy pastry sauce.

-Brush the sauce in the middle of the rolled pastry. Lay the vegetable slices as how you like it. I like to organize it as what shows in the photos.

-Brush the edge of the pastry with the beaten egg.

-Bake for 20-25 minutes. Season with salt and black pepper.

-Enjoy on its own or with a lovely salad.Prepare the rice noodles according to an instruction on the package.

 

Tip:

-If possible lay the cooked vegetable on the kitchen towel to absorb all the excess oil/liquid.

– Brush the curry mixture sauce lightly on the pastry as you don’t want the socky bottom.

-Check Chicken Puff Pastry for the meat version.

– Here is the Thai curry paste that I use for this recipe- Lotus Thai Curry Paste.

Vegetable Curry Puff Pastry

 

 

 

 

[do_widget id=a2a_share_save_widget-2]