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Green chicken curry filo pie recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Irresistible fusion: Green chicken curry filo pie combines Thai and Aussie flavors for a mouthwatering experience.
Ingredients:
  • 18.20 gm peanut oil
  • 500g Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 300g pumpkin, peeled, seeded, cut into 1cm pieces
  • 100g curry paste
  • 40.00 ml plain flour
  • 400ml coconut milk
  • 100g green beans, trimmed, halved crossways
  • 80g pea
  • 62.50 ml chopped coriander
  • 6 sheets filo pastry
  • 24.00 gm sesame seeds
Instructions:
  • Preheat the oven to 200°C. In a large frying pan over medium-high heat, heat the oil. Add the chicken and cook for 3 minutes, stirring occasionally, until browned. Then add the pumpkin and cook for 2 minutes, stirring occasionally, until the pumpkin is browned.
  • - In a saucepan, sizzle the curry paste, stirring occasionally, for 1 minute until fragrant. Add the flour and mix well for another minute until combined. Pour in the coconut milk, bring to a boil, then lower the heat and simmer for 2 minutes until thickened. - Gently fold in the beans and peas, then take the pan off the heat. Sprinkle with fresh coriander and season to taste before serving.
  • Transfer the flavorful chicken mixture into a 25cm (top measurement), 6-cup (1.5L) round baking dish.
  • Lay down 1 filo sheet on a clean work surface, delicately scrunch it, then place it over the chicken mixture in the dish. Repeat with remaining filo sheets. Lightly spray olive oil on the filo and sprinkle sesame seeds. Bake for 20 mins until the filo is golden and chicken is cooked.

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