CURRIED CHICKEN PIE
Curried Chicken Pie
Curried Chicken Pie
Serve: 2-3
Ingredients for the stuffing:
250 gram Chicken breast – chunkily cut
120 gram Courgette – chunkily cut
80 gram Aubergine – chunkily cut
80 gram Onion – chunkily chopped
80 gram Red pepper – chunkily cut
280 ml Thai coconut milk
2 tbs Oil
1 tbs Thai red curry paste
1 tbs Sugar
3/4 tbs Fish sauce
3/4 tbs Oyster sauce
1/4 tsp Lime juice
1 pinch Salt
25 Basil leaves
1 Egg
1 roll Ready-made puff pastry
Method
-Gently fry the onion with the oil in a sauce pan. Cook on a 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, salt, fish sauce and oyster sauce, stir well. In goes the aubergine, courgette, pepper and coconut milk, fold all the ingredients together, bring it to a boil. Simmer further until the vegetables are cooked which takes approx 12-15 minutes.
-Lastly, add basil leaves and lime juice, stir and transfer the curry into a pie dish.
-Pre-heat the oven to 220 Celsius.
-Prepare the puff pastry according to the instructions on the package. Roll the puff pastry over the pie dish. Trim the edge of the pastry with a sharp knife. However, make sure that the pastry covers the rim tightly.
-Decorate however you like. 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 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 soggy layers.
-For the best results, buy good quality Thai ingredients. Click here for essential Thai kitchen staples and where can you get them online.
