Ingredients
1tbspvegetable oil
½tspground coriander
½tspground turmeric
½tspground cumin
2tspcurry powder
½cupcoconut milk,or more as needed
2red onions,chopped
1lemon grass stalk,thinly sliced
1red chile pepper,roughly chopped
1large russet potato,diced
¾lbchicken breast,skinless boneless, cut in bite-sized pieces
1tspsalt
17.25ozpuff pastry,(1 package), frozen, thawed
Preparation
Heat the vegetable oil in a saucepan over medium-low heat. Stir in the coriander, turmeric, cumin, and curry powder. Cook for a few seconds until fragrant.
Pour the coconut milk, onions, lemon grass, and red pepper into the saucepan, then cook for about 7 minutes until the vegetables are tender. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry.
Stir in the chicken to the coconut milk mixture, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread mixture on a plate to cool.
Preheat an oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Unfold the puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch.
Place each pastry on the baking sheet, about 1-inch apart.
Bake in the oven for 22 to 27 minutes until golden brown. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack.
Serve warm or at room temperature and enjoy!
