Chicken Panang Samosa (ซาโมซ่าพะแนงไก่)

1.In a mixing bowl, combine all-purpose flour, garam masala, and salt. Add ghee and knead until combined. Gradually add water, a little at a time, and knead into a smooth dough. Divide the dough into 20-gram portions, place them on a tray, cover with plastic wrap, and let rest for 30 minutes.

2.Dice potatoes into small cubes and steam for 8 minutes or until fully cooked.

3.Stir the Panang curry paste with vegetable oil over medium heat until fragrant. Gradually add coconut milk and stir well. Add ground chicken, season with palm sugar, and mix in finely sliced kaffir lime leaves. Cook until the chicken is fully cooked, then add potatoes and roasted peanuts. Stir until the mixture becomes dry, then set aside to cool completely.

4.Roll the dough into circular sheets and cut them in half. Apply a small amount of water along the edges. Fold the dough into a cone shape and press to seal. Add 12 grams of filling into each cone, apply water to the top edges, and seal tightly. Crimp the edges to create a decorative pattern. Repeat until all the dough and filling are used (yields 30 pieces).

5.Heat oil to 170°C (340°F). Deep-fry the samosas until the pastry is golden and crispy. Drain excess oil and serve at room temperature.