Spicy Thai Coconut Mini Biscuits

F&W’s Kay Chun makes these mini cocktail biscuits with two Thai staples: red curry paste and coconut milk.

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  • Servings: Makes about 4 dozen

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  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cubed
  • 1 1/4 cups unsweetened coconut milk
  • One 4-ounce jar Thai red curry paste 

How to make this recipe

  1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the coconut milk and curry paste just until a dough forms.

  2. On a lightly floured surface, pat the dough into a 7-inch square. Cut into 1-inch-square biscuits and transfer to the baking sheet. Bake for 20 minutes, until cooked through. Transfer to a rack to cool slightly before serving.

Make Ahead

The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.

Contributed By Photo © Christina Holmes Published November 2015

1046938 recipes/spicy-thai-coconut-mini-biscuits 2015-10-14T16:19:14+00:00 Kay Chun breads-rolls-and-muffins|thai|fast|vegetarian|make-ahead| november-2015 recipes,spicy-thai-coconut-mini-biscuits 1046938

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