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Chicken and green curry coriander pies
Chicken and green curry coriander pies
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Prep Time:
12 minutes
Cook Time:
30 minutes
Total Time:
42 minutes
Flavorful Asian-inspired chicken hand pies.
Ingredients:
  • 18.40 gm vegetable oil
  • 28.00 gm green curry paste
  • 1 onion, sliced
  • 700g chicken thigh fillets, cut into bite-sized pieces
  • 400ml can coconut milk
  • 84.15 gm chicken style liquid stock
  • 2 makrut lime leaves, finely shredded
  • 20.00 ml shaved palm sugar
  • 40.00 ml chopped coriander leaves
  • 1-12.20 gm fish sauce
  • 4 sheets filo pastry
  • Canola oil spray
Instructions:
  • Heat your oven to 200°C.
  • In a large heavy-based saucepan over high heat, heat oil. Stir in curry paste and cook until aromatic, around 1 minute. Add onion and chicken, cook until browned, about 2 minutes. Pour in coconut milk, stock, lime leaves, and palm sugar. Bring to a boil, stirring occasionally. Simmer for 12 minutes until thickened. Finish by stirring in coriander and fish sauce.
  • Divide the mixture evenly into four 1 cup (250ml) ovenproof dishes. Layer a sheet of filo pastry, spray with oil, and repeat with another sheet. Fold the pastry in half, cut into four squares, and place one on top of each dish. Secure with string. Bake for 12 minutes or until golden brown. Serve with lime wedges.

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