1 x Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil, plus extra for greasing
1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes
1 cup fresh basil leaves, roughly chopped
zest of 2 lemons
4 sheets frozen short-crust pastry, defrosted
2 sheets frozen puff pastry, defrosted
2 egg yolks, whisked
1 tbsp black sesame seeds (optional)
tomato relish to serve
For the filling, heat vegetable oil in a saucepan over low heat. Add GREEN CURRY PASTE and cook for about a minute or until fragrant. Stir through the COCONUT MILK, 1 cup water and DRIED THAI HERBS & CHILLI.
Add chicken thighs, Cover with a lid and simmer for 1 hour, until chicken is soft and tender.
Preheat oven to 180°C. Remove chicken from curry with a slotted spoon and place in a bowl to cool. Reserve curry sauce and allow to cool as well.
When chicken is cool, shred meat and mix with basil and lemon zest. Drain & discard liquid from the BAMBOO SHOOTS. Add bamboo shoots and ½ cup of curry sauce to the chicken mixture.
Lightly brush an 8-hole, ¼ cup capacity non-stick muffin pan with extra vegetable oil. Cut 8 x 10cm rounds from the short crust pastry and line muffin holes. Place lined muffin tin in the fridge for 15 minutes. Then fill with chicken mixture. Cut 8 x 7cm rounds from puff pastry. Place puff pastry over chicken filling. Press together pastry edges to seal. Brush tops with egg yolk and cool in the fridge for another 10 minutes. Bake for 20-25 minutes or until pastry is golden brown.
Repeat with remaining pastry and chicken mixture. Serve pies warm with tomato relish.