Thai Curry Chicken Pies
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
4 Pies
- Serves:
- 4
ingredients
- 1 tablespoon rice bran oil
- 750 g chicken thigh fillets, trimmed & chopped
- 1 onion, brown, halved & sliced
- 2 tablespoons thai panang curry paste
- 2 tablespoons flour, plain
- 270 ml coconut milk
- 1⁄2 cup chicken stock
- 1⁄2 cup peas, frozen
- 125 g baby corn, sliced diagonally
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
directions
- Preheat oven to 200 degrees Celsius. Heat oil in a deep frying pan over a medium heat. Add chicken. Cook stirring for 5 - 7 minutes or until browned. Transfer to a bowl.
- Add onion to pan. Cook stirring for 3 - 4 minutes or until onion has softened. Add curry paste. Cook stirring for 1 minute or until fragrant. Add flour. Stir 1 minute. Add coconut milk and stock. Stir to combine. Bring to boil. Remove from heat. Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
- Spoon chicken mixture between 4, 1 cup capacity baking dishes or ramekins. Cut pastry into 4 squares. Top dishes with pastry, pressing edges to seal. Brush with egg. Using a small sharp knife, make a slit in the top of each pie.
- Bake 20 - 25 minutes or until pastry is golden and puffed.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.