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Made with green curry paste, mung beans, and pak choi, these pastry snacks burst with Thai flavours.
We baked them in the oven instead of deep-frying them to keep the fats in check.
Health
Time
1hCost
328 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
Soak the mung beans for 3 hours and then add them to a pot with water. Bring to a boil and simmer for 15 minutes.
| Fresh Ginger Root | 10g |
|---|---|
| Fresh Green Chillies | 4 |
| Lemongrass Stalks | 1 |
| Shallot | 1 |
| Fresh Coriander | 2tbsp |
| Garlic Clove | 1 |
| Zested Lime | 1 |
| Rapeseed Oil | 1tbsp |
| Water | 30mL |
| Raw Mung Beans | 100g |
|---|---|
| Pak Choi (Chinese Cabbage) | 100g |
| Sweet Potatoes | 250g |
| Beansprouts | 100g |
| Dairy-Free Puff Pastry Sheets | 2 |
|---|
Meanwhile, add all the green curry ingredients to a food processor and blitz into a smooth paste.
| Fresh Ginger Root | 10g |
|---|---|
| Fresh Green Chillies | 4 |
| Lemongrass Stalks | 1 |
| Shallot | 1 |
| Fresh Coriander | 2tbsp |
| Garlic Clove | 1 |
| Zested Lime | 1 |
| Rapeseed Oil | 1tbsp |
| Water | 30mL |
| Raw Mung Beans | 100g |
|---|---|
| Pak Choi (Chinese Cabbage) | 100g |
| Sweet Potatoes | 250g |
| Beansprouts | 100g |
| Dairy-Free Puff Pastry Sheets | 2 |
|---|
In a skillet, add the green curry, drained beans, diced sweet potatoes, shredded cabbage, and beansprouts. Stir-fry the vegetables for 15 minutes.
| Fresh Ginger Root | 10g |
|---|---|
| Fresh Green Chillies | 4 |
| Lemongrass Stalks | 1 |
| Shallot | 1 |
| Fresh Coriander | 2tbsp |
| Garlic Clove | 1 |
| Zested Lime | 1 |
| Rapeseed Oil | 1tbsp |
| Water | 30mL |
| Raw Mung Beans | 100g |
|---|---|
| Pak Choi (Chinese Cabbage) | 100g |
| Sweet Potatoes | 250g |
| Beansprouts | 100g |
| Dairy-Free Puff Pastry Sheets | 2 |
|---|
Cut out 10 cm (4 inches) pastry discs and portion the curry filling among them. Then, fold the dough into a half-moon shape and seal the edges pressing with your fingertips.
| Fresh Ginger Root | 10g |
|---|---|
| Fresh Green Chillies | 4 |
| Lemongrass Stalks | 1 |
| Shallot | 1 |
| Fresh Coriander | 2tbsp |
| Garlic Clove | 1 |
| Zested Lime | 1 |
| Rapeseed Oil | 1tbsp |
| Water | 30mL |
| Raw Mung Beans | 100g |
|---|---|
| Pak Choi (Chinese Cabbage) | 100g |
| Sweet Potatoes | 250g |
| Beansprouts | 100g |
| Dairy-Free Puff Pastry Sheets | 2 |
|---|
Bake the puffs at 200°C (390°F) for 20 minutes and leave them to cool down on a wire rack before serving.
| Fresh Ginger Root | 10g |
|---|---|
| Fresh Green Chillies | 4 |
| Lemongrass Stalks | 1 |
| Shallot | 1 |
| Fresh Coriander | 2tbsp |
| Garlic Clove | 1 |
| Zested Lime | 1 |
| Rapeseed Oil | 1tbsp |
| Water | 30mL |
| Raw Mung Beans | 100g |
|---|---|
| Pak Choi (Chinese Cabbage) | 100g |
| Sweet Potatoes | 250g |
| Beansprouts | 100g |
| Dairy-Free Puff Pastry Sheets | 2 |
|---|
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