Thai style chicken curry pie
Preparation Time: 5 - 10 minutes
Cook Time: 20 minutes
Serves: Serves 4 - 6
Perfect for those cold winter evenings.
Ingredients
60ml green curry paste
30ml sugar
6 (about 750 g) chicken breast fillets, cut into strips
10ml chopped fresh root ginger
400ml can coconut milk
2 fresh lime leaves, cut into pieces
2 medium or 1 large eggplant (about 50 g), cut into cubes (optional)
30ml fresh lime or lemon juice
60ml chopped fresh basil or coriander
1 red chili, seeded and cut into thin strips
10ml Snowflake cake flour for thickening
250g (½ quantity) shortcrust pastry OR ½ quantity (about 300 g) puff pastry
15ml beaten egg and milk for glazing
Method
- Heat a large, heavy-based frying pan. Add curry paste and sugar and stir over medium heat for about 1 minute. Add chicken and ginger and stir well.
- Add coconut milk and lime leaves, reduce heat and simmer for 5 - 10 minutes until chicken is cooked. Add eggplant, lime juice and half the basil and simmer for about 5 minutes.
- Add remaining basil leaves and chilli. Make a paste with flour and a little water, add to mixture and simmer until it thickens. Spoon filling into a greased, large ovenproof dish or four to six individual bowls. Leave to cool slightly.
- Roll out pastry on a lightly floured surface, to a thickness of about 3 mm. Dampen edges of dish with a little water and cover with pastry. Mae a small opening with a knife to allow steam to escape. Trim edges and decorate pie with any leftover pastry (shaped into leaves or other designs) and brush with beaten egg and milk.
- Bake in a preheated oven at 200 °C for about 20 minutes until pastry is golden brown and crisp.
