The curry puff is common to Thai, Malaysian, and Singaporean cuisine, but none of those cuisines is common to me, so the first time I tried one, I was in heaven. Sort of like an empanada, sort of like a samosa, it’s pastry stuffed with a thick curry, chicken, potatoes, and onion and deep-fried. Since that original curry puff, I’ve tried as many as I can find in NYC, but I always go back to the one at Lemongrass Grill. It’s the flakiest, the curry-est, and the most way-too-delicious-to-last-more-than-two-bites. The puff isn’t hard like a samosa’s, so the filling gets to mingle with it. But really, it wouldn’t be anything…