Dish

Krathong thong

Krathong thong is made by frying small cups made of pastry dough until crispy and golden brown. The cups are then filled with a mixture of ground chicken, onions, and a variety of vegetables such as carrots and peas. The dish is often garnished with a sprinkle of cilantro on top.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Pastry› Savory Pastry

Origins and history

Krathong thong is believed to have originated in Thailand and is a popular appetizer throughout the country. It is often served during special occasions such as weddings and holidays.

Dietary considerations

Krathong thong is suitable for non-vegetarians and non-vegans. It contains chicken and is not suitable for those who are gluten intolerant or have a wheat allergy.

Variations

There are many variations of Krathong thong that use different types of meat or vegetables. Some versions also include seafood or tofu.

Presentation and garnishing

Krathong thong is typically served on a platter with a garnish of cilantro. To prevent the pastry cups from becoming soggy, fill them with the chicken and vegetable mixture just before serving.

Tips & Tricks

Krathong thong is best served hot and fresh. If you are making the pastry cups ahead of time, store them in an airtight container until ready to fill and serve.