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Red curry chicken pot pies
Red curry chicken pot pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 1 onion, chopped
  • 18.40 gm oil
  • 28.00 gm red curry paste
  • 400ml coconut milk
  • 250ml water
  • 8 chicken thigh fillets, quartered
  • 500g sweet potato, chopped
  • 1 bunch broccolini, in short lengths
  • 32.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1 lime, juiced
  • 4 sheets ready rolled puff pastry
  • 1 egg, beaten
  • Sesame seeds, to sprinkle
Instructions:
  • In a frying pan, saute 1 chopped onion in 1 tablespoon of oil. Stir in 1 tablespoon of red curry paste, 400ml of coconut milk, 1 cup (250ml) water, 8 quartered chicken thigh fillets, and 500g of chopped sweet potato. Simmer for 10-15 minutes until cooked through.
  • Combine broccolini, brown sugar, fish sauce, and lime juice in a hot pan. Cook for 2 minutes. Transfer the mixture to 4 ovenproof bowls or dishes that hold 2 cups (500ml) each. Preheat the oven to 220°C.
  • Cut 20 cm squares from 4 sheets of ready rolled puff pastry. Brush the rim of the dish with beaten egg. Place the pastry over the dish and seal the edges. Make slits for steam, then brush with egg and sprinkle sesame seeds on top. Bake for 20 minutes.

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