Curried Chicken Pie
Ingredients for the stuffing:
-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.