Thai Curry Pie
Our Thai Curry Pie is made with a light and flaky puff pastry crust, packed with your choice of curry. Whether it's a Beef Massaman or a Thai Green Curry filling, the choice is yours. Taste the authentic flavors of Southeast Asia in every bite.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- I packet of My Thai Curry Thai Green Curry paste, Bangkok or Southern Style or Mild.
- 400 mL can of Coconut milk.
- 500g (1lb) of Chicken breast or thighs.
- Baby sweet corn, green beans, red pepper.
- Kaffir Lime leaves for garnish (optional).
Instructions
- 1
Cut chicken into bite size chunks, the sweetcorn and peppers or mild chillies, and spring onions into small pieces Put pan on a medium heat, add paste and cook for 2 minutes.
- 2
Add the chicken to the pan and stir fry in a little oil until starting to brown.
- 3
Add half the can of coconut milk, preferably the thicker part from top of the can. Add the rest of the ingredients.
- 4
Bring to a simmer and cook for about 10 minutes.
- 5
Adjust the consistency of the sauce adding more liquid from the can if needed. Remember you need this to be thicker than you would in a curry. Adjust the taste with a little fresh lime juice and Thai fish sauce if needed.
- 6
Put to one side and allow to cool before using.
- 7
Make the pie cases by rolling out the shortcrust pastry, brushing the moulds lightly with oil and filling the pie dish moulds.
- 8
Roll out the puff pastry and cut the lids to the required size for your pie moulds. Add the puff pastry lids, crimp down the edges with a little water and brush with beaten egg. Cut a cross in the middle of the lid to allow steam to escape.
- 9
Bake in a pre-heated oven at 210C for about 35 minutes, but ovens vary so check at 25 minutes and cover with some foil if browning too quickly. Allow to rest for 5 minutes before removing from the moulds.