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.
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.
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Meanwhile, add all the green curry ingredients to a food processor and blitz into a smooth paste.
In a skillet, add the green curry, drained beans, diced sweet potatoes, shredded cabbage, and beansprouts. Stir-fry the vegetables for 15 minutes.
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.
Bake the puffs at 200°C (390°F) for 20 minutes and leave them to cool down on a wire rack before serving.