Curried Chicken Pie
Curried Chicken Pie Serve:2-3Ingredients for the stuffing:250 gram Chicken breast-chunky cut120 gram Courgette-chunky cut80 gram Aubergine-chunky cut80 gram Onion-chunky chop80 gram Red pepper-chunky cut280 ml Thai coconut milk2 tbs Oil1 tbs Thai red curry paste1 tbs Sugar3/4 tbs Fish sauce3/4 tbs Oyster sauce1/4 tsp Lime juice1 pinch Salt25 Basil leaves1 Egg1 roll Ready-made puff pastry
-Gently fry the onion with the oil in the sauce pan. Cook in the low heat until the onion turns translucent. In goes Thai red curry paste and fry for a further 5 minutes.-Add the chicken, cook for 5 minutes. Then put the sugar, fish sauce and oyster sauce, stir well. In goes the aubergine, courgette, pepper and coconut milk and fold all ingredients together, bring it to boil. Simmer further until the vegetable cooked which approx 12-15 minutes.-Lastly, add Basil leaves and lime juice, stir and transfer the curry into the pie dish.-Pre-heat the oven at 220 Celsius.-Prepare the puff pastry according to the instruction on the package. Roll the puff pastry over the pie dish. Trim the edge of the pastry with the sharp knife. However, make sure that the pastry covers all the rim tightly.-Decorate as how you like it. I put MUM as I would like to make this pie as a Mother’s day special. -Make a few small openings on top of the pie with a sharp knife.-Beat the egg in a small bowl. Then the lightly brush the pastry with this egg wash.-Bake for 12-15 minutes. And that is it Curried Chicken Pie …Enjoy Thai food in such a humble western way.
Tips:-Make sure you make a few openings on the pastry to prevent any unpleasant socky layers.-For the best result, buy good quality Thai ingredients. Click here for essential Thai kitchen staples and where can you get them online.