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Shannon Smuts’s Thai Massaman Parcels with Peanut Dipping Sauce

  • 1
  • Easy
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Recipe Ingredients


  • 4 baby potatoes, quartered
  • 1 cup cauliflower heads
  • 1 tbsp sesame oil
  • 2 tbsp massaman curry paste
  • 2 skinless chicken breasts, diced
  • 1 clove garlic, finely chopped
  • ½ onion, diced
  • ½ cup coconut cream
  • ¼ cup coconut milk
  • 1 cup peanuts
  • ½ chilli, finely chopped
  • 100g butter
  • 4 sheets of frozen phyllo pastry, defrosted
  • 1 egg
  • coriander, to garnish



  • 2 tbsp sugar
  • 2 tbsp soya sauce
  • 2 tbsp peanut butter
  • 1 tbsp sesame oil
  • 2 tbsp coconut cream


Recipe Directions


  1. Heat oven to 200°C.
  2. Bring baby potatoes to the boil in a small pot of water, then turn down to a simmer and add cauliflower heads.
  3. In a hot wok, add sesame oil and curry paste; stir and break up paste.
  4. Add chicken, garlic and onion; fry until golden brown and coated in curry paste.
  5. Add coconut cream and slowly stir, creating a creamy thick sauce.
  6. Take potatoes and cauliflower heads off the heat and drain. Add them to the curry mixture and stir well, coating them in the sauce.
  7. Slowly add coconut milk until a medium consistency is achieved (not runny but not too think).
  8. Add peanuts and stir. Turn down heat and leave to simmer. (Do not cover.)
  9. Add chilli to butter, melt in the microwave and set aside.
  10. Remove curry from stove and blitz it with a handheld blender.
  11. Line a baking tray with baking paper.
  12. Lay out pastry and cut in half vertically, so you have 8 long sheets.
  13. Brush a sheet with the melted chilli butter. Vertically, fold the right side a third over towards the centre. Now fold the left side over towards the centre to form a long, three-layered stack. Smooth out the pastry as you go, making sure you remove as many bubbles as possible.
  14. Spoon an eighth of the curry onto the bottom end of the folded pastry. Fold the right corner over it towards the left-hand side, forming a triangle. Keep folding the pastry upwards in triangles until the parcel is sealed, then place it flap-side down on the baking tray.
  15. Repeat with other seven sheets of pastry.
  16. Brush parcels with egg on both sides and place in oven for 6 minutes. Turn them over and brown for a further 4 minutes.
  17. Remove from oven and cool before serving.




  1. Add sugar and soya sauce to a pan and simmer on medium heat. Once sugar has dissolved, add peanut butter and stir well.
  2. Add sesame oil and stir well, then slowly add the coconut cream stirring continuously until a sauce-like consistency is achieved.
  3. Remove from the heat. Serve with massaman parcels garnished with a sprig of coriander.


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