Red Thai Curry Pie

This recipe gives the traditional chicken pie an interesting Thai twist.

If you enjoy Thai cuisine, you will really enjoy this recipe.

This is a great autumn meal for a casual lunch or dinner, 

served with a simple salad.

INGREDIENTS (Serves 4)

2 Tbsps Plain Flour

Sea Salt & Pepper

800g Chicken Breast, diced into 2cm cubes
1 Tbsp Light Flavoured Oil
6 Shallots, finely sliced
150g Mushrooms, sliced
100g Thai Red Curry Paste, good quality like Simon Johnson 
270ml to 350ml Can Coconut Cream Lite, adjust according to taste
1 Kaffir Lime Leaves, finely chopped 
1/2 cup Frozen Peas
1 Lime, juice of 
3 Tbsps Fresh Coriander, chopped
2 Sheets Puff Pastry, thawed
1 Egg, beaten


METHOD

Preheat the oven to 200°C.

Place the flour into a large zip-lock bag. Season with salt and pepper. Add and toss chicken pieces in the seasoned flour, then shake off excess.

Heat the oil in a large fry pan over high heat, then cook the chicken, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.

Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, and lime juice.

Reduce heat to low and simmer for 5 minutes, and stir in the coriander.

Lay pastry out on a work surface.

Place one of the ramekins upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish.

Divide curry mixture between the ramekins.

Carefully lift pastry lids over top and press firmly around edges to seal well.

Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.

Place a small slit in the middle of the pastry to allow the heat to escape whilst cooking.

Bake for 20 to 30 minutes or until puffed and golden.

Serve with a simple salad.