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Creamy Thai Chicken & Vegetable Pie

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Creamy, Thai green curry encased in a flaky, golden pastry… you guys, this dish is to ‘pie’ for! My meal kit makes quick work of this dinner. Serve up a slice of the action with some Asian greens on the side and I promise you won’t regret it.

WATCH THIS RECIPE

CREAMY THAI CHICKEN & VEGETABLE PIE

PREP TIME

10 minutes
COOK TIME

45 minutes
SERVES

4
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

Steps
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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