Red Curry Chicken Packets

Red curry paste is one of my favorites. I like to buy a few fried Thai spring rolls from the frozen food department of my grocery store, bake ’em up and make an amazing sauce out of red curry paste, apricot preserves and sriracha. Perfect for dipping but, I also use it for my curry packets and they turn out amazing every time. This is another recipe form “Eat My Biscuits”.

1 tbs olive oil
1 tbs yellow onions, minced Fresh parsley, chopped
½ tsp garlic, minced
1 ¼ tbs red curry paste
1 tsp Thai chili paste
1/8 tsp cinnamon
1/8 tsp ginger powder
½ tsp paprika
¼ c water
1/8 tsp lemon juice
1 ½ tsp white granulated sugar
1 tbs sour cream
2 c chicken breast, cooked and diced 1 tbs fresh cilantro, chopped Fresh parsley, chopped

Preheat deep fryer to 340˚
In a medium sauté pan, cook onions and garlic in olive oil over medium heat until tender. Add curry paste, chili paste, cinnamon, ginger, paprika, water, lemon juice, sugar and sour cream. Bring to a simmer and reduce heat to low until sugar has dissolved and flavors are combined. Add chicken. Cook for an additional 5 minutes. Stir in cilantro just before removing from heat. Set aside until cool enough to handle.

Remove biscuits from can and separate on a nonstick workstation. Flatten one biscuit out in the palm of your hand. Fill with roughly 1 1/2 – 2 tbs of the filling. Set on workstation and carefully fold one side of the biscuit over, then wrap the edges over and create a seal. Press edges together using a fork. Make sure edges do not become damp. Repeat with remaining biscuits. Set in fry basket 2-3 at a time. Fry for 6-7 minutes, turning halfway through the cooking process. Arrange on serving platter and garnish with fresh parsley.