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Creamy Thai red curry chicken pots
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easy Thai-inspired chicken pot pie for a quick weeknight dinner.
Ingredients:
  • 600g chicken breast fillets, diced into 1.5cm pieces
  • 87.50 gm Thai red curry paste
  • 270ml can light coconut cream
  • 32.00 gm brown sugar
  • 2 sheets frozen puff pastry, partially thawed
  • 9.20 gm peanut oil
  • 450g frozen vegetables
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Combine chicken and curry paste in a bowl and mix well to evenly coat the chicken.
  • Preheat a non-stick frying pan over medium-high heat. Sear the chicken until lightly browned, about 4 to 5 minutes. Pour in coconut cream and sugar, stirring constantly until the sauce thickens, approximately 3 minutes. Distribute the chicken evenly into 4 ovenproof dishes, each with a capacity of 1 1/3 cups.
  • Cut 4 circles measuring 12cm each from the pastry sheets. Lay the pastry circles over the chicken mixture to cover it, gently pressing the edges to seal them. Brush the pastry with oil. Bake in the oven for about 15 minutes, or until the pastry is golden and puffed up.
  • Cook the frozen vegetables according to the instructions on the packet. Serve the pies with the vegetables on the side.

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