Creamy, Thai green curry encased in a flaky, golden pastry… you guys, this dish is to ‘pie’ for! My meal kit makes quick work of this dinner. Serve up a slice of the action with some Asian greens on the side and I promise you won’t regret it.
Creamy Thai Chicken & Vegetable Pie
Marion’s Kitchen Thai Green Curry , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS, drained
2 tbsp vegetable or canola oil
1 onion, diced
1 cup chicken stock
1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes
1 carrot, diced
1 tbsp corn flour (cornstarch), mixed with 1 tbsp water
1 sheet puff pastry, thawed
2 egg yolks, lightly whisked
Sesame seeds for sprinkling
sea salt
- Preheat oven to 200°C/390°F.
- Heat the vegetable oil in a large wok or saucepan over medium high heat. Add the onion and a pinch of salt and cook for 2-3 minutes. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI and chicken stock. Add the chicken, carrot and BAMBOO SHOOTS. Cover and simmer for 15 minutes or until the carrot is tender.
- Remove the lid and stir through the corn flour mixture. Simmer for about a minute or until thickened. Transfer to 6-cup capacity casserole dish. Cover with pastry. Brush the pastry with the egg yolks and use a knife to pierce 3 holes in the pastry. Sprinkle with sesame seeds.
- Bake in the oven for 15-20 minutes or until the pastry is golden and puffy. Allow to cool for 10 minutes before serving.
