Creamy Thai Chicken & Vegetable Pie

Creamy Thai Chicken & Vegetable Pie

Previous Next INGREDIENT Creamy Thai Chicken & Vegetable Pie European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

    • THAI GREEN CURRY PASTE
    • COCONUT MILK
    • DRIED THAI HERBS & CHILLI
    • BAMBOO SHOOTS, drained

2 tbsp vegetable or canola oil

1 onion, diced

1 cup chicken stock

1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes

1 carrot, diced

1 tbsp corn flour (cornstarch), mixed with 1 tbsp water

1 sheet puff pastry, thawed

2 egg yolks, lightly whisked

Sesame seeds for sprinkling

sea salt

Instructions

STEP 1
Preheat oven to 200°C/390°F.

 

STEP 2
Heat the vegetable oil in a large wok or saucepan over medium high heat. Add the onion and a pinch of salt and cook for 2-3 minutes. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI and chicken stock. Add the chicken, carrot and BAMBOO SHOOTS. Cover and simmer for 15 minutes or until the carrot is tender.

 

STEP 3
Remove the lid and stir through the corn flour mixture. Simmer for about a minute or until thickened. Transfer to 6-cup capacity casserole dish. Cover with pastry. Brush the pastry with the egg yolks and use a knife to pierce 3 holes in the pastry. Sprinkle with sesame seeds.

 

STEP 4
Bake in the oven for 15-20 minutes or until the pastry is golden and puffy. Allow to cool for 10 minutes before serving.

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