Originally a Malaysian recipe, but these are baked like pasties and not deep fried. Very spicy with a coconut aroma.
Everyone loved these we had some cold and some I took out of the oven so were hot I think I prefer them hot or warm. Very easy to make - 10 Feb 2016
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 USA and Canada)
I love the idea that they are baked and you can always add additional seasonings to taste - 31 Oct 2009 (Review from Allrecipes USA and Canada)