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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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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