About this recipe: These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right touch of flavor. I also used Pillsbury cresent rolls for the pastry and they turned out a lot larger than the small pouches intended for this recipe. The curry part was also great curry recipe on its own. The only change I would I would have made for a curry is addding a whole can of coconut milk for a more liquid curry over rice. But it makes sense to have a dryer consistency if you're going to wrap it in a pastry and bake it. - 01 Nov 2010 (Review from Allrecipes US | Canada)
I love the idea that they are baked and you can always add additional seasonings to taste - 31 Oct 2009 (Review from Allrecipes US | Canada)
These were very very good. I made these with and without chicken and all versions were just fabulous. - 12 Jul 2010 (Review from Allrecipes US | Canada)