Green Curry Chicken Pie
I love a good Chicken Pie but all too often make it with the same ingredients... I was wondering what to do with the leftover green curry paste sitting in my fridge when inspiration struck. The subtle spicing, there to add depth of flavour rather than chilli heat, makes this a perfect dish for a cold autumnal evening, especially when served with some spicy sautéed potatoes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 1 tbsp Vegetable Oil
- 30 g Good Quality Thai Green Curry Paste
- 2 Echalion Shallots, peeled and sliced
- 300 g Skinless and Boneless Chicken Thigh fillets, cut into chunks
- 100 g Coconut Cream, finely chopped
- 400 ml Chicken Stock
- 1 tsp Fish Sauce
- 1 tsp Soy Sauce
- 50 g Shitake Mushrooms, roughly sliced
- 100 g Baby Sweetcorn, sliced
- 100 g Mange Tout, halved
- 1 tsp Cornflour, slaked in 1 tbsp cold water
- 1 Lime, juiced and zested
- Small handful fresh Coriander, chopped
- 200 g All Butter Puff Pastry, pre-rolled for ease
Pre-heat the oven to 180°C.
Heat the vegetable oil in a deep sauté pan over a medium-high burner. Add the green curry paste and warm through until sizzling to develop the flavours. Add in the sliced shallots and cook for 5 minutes until starting to soften.
Add the chicken thigh chunks to the pan and cook for a further 5 minutes, stirring regularly, until sealed all over.
Add in the chopped creamed coconut, then mix well, before pouring over the chicken stock and stirring until everything has come together as a rich creamy sauce. Add the soy sauce and fish sauce to the pan before putting on a loose-fitting lid and simmering for 10-15 minutes.
After 10 minutes, add in the mushrooms, mange tout and baby sweetcorn and simmer for a further 5 minutes until tender and the chicken is cooked through. Add the cornflour mixture to the pan and cook for a minute or so until the sauce is thickened, followed by the lime juice and zest. Remove from the heat before adding the chopped coriander and allowing to cool slightly.
Put the mixture into a oven-proof pie dish then top with the puff pastry - if you want to make a pattern then score the pastry with a knife, but do make sure to create a small hole to allow excess steam to escape. Brush over some beaten egg (or milk) then put into the oven for 20-25 minutes until the pastry is golden and risen.
Allow to cool for a few minutes before serving.