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Thai chicken curry pie
Thai chicken curry pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 20.00 ml plain flour
  • 4 small (about 800g total) chicken breast fillets, cut into 2cm cubes
  • 36.80 gm canola oil
  • 6 spring onions, finely sliced
  • 150g button mushrooms, sliced
  • 112.00 gm Thai green curry paste
  • 400ml can coconut cream
  • 2 makrut lime leaves
  • 125.00 ml frozen peas
  • 1 lime, zested, juiced
  • 40.00 ml fresh coriander, chopped
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
Instructions:
  • Season the flour generously with salt and pepper. Coat chicken pieces in the seasoned flour, shaking off any extra.
  • In a large frypan over high heat, heat the oil until shimmering. Cook the chicken in batches for 5-6 minutes until golden brown on all sides. Add spring onions and mushrooms, and cook for an additional minute.
  • Sauté the curry paste for 1 minute, then mix in the coconut cream, makrut lime leaves, peas, lime juice, and rind. Simmer on low for 5 minutes, discard the lime leaves, and stir in the coriander. Let it cool.
  • Preheat your oven to 200°C. Place the pastry on a work surface and cut two 1cm strips from each side of the sheet. Set the strips aside for later use.
  • Using one of the pie dishes or ovenproof bowls as a guide, cut out 4 circles from the pastry sheets that are 1cm larger than the dish or bowl rim.
  • Evenly distribute curry mixture into pie dishes. Wrap each rim with pastry strips and moisten with water. Gently place pastry lids over the top and firmly seal around the edges. Trim any excess pastry with a sharp knife.
  • Brush the pie tops with a beaten egg, and optionally use pastry trimmings to create leaf-shaped garnishes.
  • Bake until puffed and golden, about 20 minutes. Serve with dressed salad leaves, if desired.

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