Thai Red Curry Vegetable Samosas

Ingredients

• 20 sheets Samosa pastry sheets (or spring roll wrappers)
• 3 tablespoons Thai red curry paste
• 1 cup Canned bamboo shoots, finely julienned
• 0.5 cup Carrots, finely diced
• 0.25 cup Thick coconut cream
• 1.5 cups Boiled potatoes, mashed
• 0.5 cup Frozen green peas
• 1 teaspoon Palm sugar
• 1 tablespoon Soy sauce
• 2 tablespoons Fresh cilantro, chopped(optional)
• 2 cups Vegetable oil for deep frying
• 1 large Egg white (for sealing)

Instructions

1. 1

   Heat 1 tablespoon of oil in a pan and fry the red curry paste over medium heat until fragrant.

2. 2

   Add the diced carrots and bamboo shoots, sautéing for 3-4 minutes until softened.

3. 3

   Stir in the coconut cream, palm sugar, and soy sauce, simmering until the liquid has reduced to a thick glaze.

4. 4

   Fold in the mashed potatoes and green peas, mixing thoroughly until the curry paste is evenly distributed; let the mixture cool completely.

5. 5

   Cut the pastry sheets into long strips and place a tablespoon of the filling at one end.

6. 6

   Fold the pastry into triangles, ensuring the corners are tightly sealed, and use egg white to glue the final edge.

7. 7

   Heat the frying oil to 350°F (175°C) and fry the samosas in batches until golden brown and crispy.

8. 8

   Drain on paper towels and serve warm with a side of sweet chili dipping sauce.