- 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
- Heat oven to 200°C.
- Bring baby potatoes to the boil in a small pot of water, then turn down to a simmer and add cauliflower heads.
- In a hot wok, add sesame oil and curry paste; stir and break up paste.
- Add chicken, garlic and onion; fry until golden brown and coated in curry paste.
- Add coconut cream and slowly stir, creating a creamy thick sauce.
- Take potatoes and cauliflower heads off the heat and drain. Add them to the curry mixture and stir well, coating them in the sauce.
- Slowly add coconut milk until a medium consistency is achieved (not runny but not too think).
- Add peanuts and stir. Turn down heat and leave to simmer. (Do not cover.)
- Add chilli to butter, melt in the microwave and set aside.
- Remove curry from stove and blitz it with a handheld blender.
- Line a baking tray with baking paper.
- Lay out pastry and cut in half vertically, so you have 8 long sheets.
- 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.
- 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.
- Repeat with other seven sheets of pastry.
- Brush parcels with egg on both sides and place in oven for 6 minutes. Turn them over and brown for a further 4 minutes.
- Remove from oven and cool before serving.
- Add sugar and soya sauce to a pan and simmer on medium heat. Once sugar has dissolved, add peanut butter and stir well.
- Add sesame oil and stir well, then slowly add the coconut cream stirring continuously until a sauce-like consistency is achieved.
- Remove from the heat. Serve with massaman parcels garnished with a sprig of coriander.
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