Thai-style Samosa

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, this Thai adaptation incorporates a filling of minced chicken, Thai herbs, and spices. The pastry is also slightly different, with a lighter and flakier texture compared to the Indian version. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon Thai red curry paste 1 tablespoon Thai red curry paste
• 250g minced chicken 250g minced chicken
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (3g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, vegetable oil, and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Stir in the Thai red curry paste and cook for 1 minute until fragrant.
4. 4.
   Add the minced chicken to the pan and cook until it is no longer pink.
5. 5.
   Stir in the fish sauce, soy sauce, and lime juice. Cook for an additional 2 minutes.
6. 6.
   Remove the pan from heat and let the filling cool. Stir in the chopped cilantro.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
9. 9.
   Fill each cone with the chicken filling and seal the top edges with water.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas until golden brown and crispy.
11. 11.
    Remove the samosas from the oil and drain on a paper towel to remove excess oil.

Treat your ingredients with care...

• Thai red curry paste — Adjust the amount according to your spice preference. Add more for a spicier samosa.
• Fish sauce — If you prefer a vegetarian option, substitute with soy sauce or tamari.
• Lime juice — Fresh lime juice is recommended for the best flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute with fresh basil or mint leaves.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point for frying, such as canola or peanut oil.

Tips & Tricks

• To achieve a flaky pastry, make sure the dough is well-rested before rolling it out.
• Adjust the spiciness of the filling by adding more or less Thai red curry paste.
• Serve the samosas with a dipping sauce made from sweet chili sauce and lime juice.
• If you prefer a vegetarian version, substitute the minced chicken with tofu or mixed vegetables.
• Make a large batch of samosas and freeze them for later. Just fry them straight from the freezer when needed.

Serving advice

Serve the Thai-style samosas hot as an appetizer or snack. They are delicious on their own or paired with a sweet chili dipping sauce. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the samosas on a platter, garnished with cilantro leaves. For an elegant touch, serve them in individual serving cups or on a bed of lettuce. The golden brown color of the samosas will be visually appealing and inviting.