There are times when food looks a lot better in person than it does in a photograph and tonight’s dinner is a great example of that… I’ve tried to sort out the murky colours in the header photo but just can’t! You’ll have to take my word for it when I say it looked good and tasted even better…
Green Curry Chicken Pie
Green Curry Chicken Pie
- 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.
Thai-Spiced Sautéed Potatoes
Thai-spiced Sautéed Potatoes
- 500 g Potatoes
- 1 clove Garlic, crushed
- 2 cm Ginger root, peeled and crushed
- 25 g Creamed Coconut, finely chopped
- 2 tsp Soy Sauce
- ½ tsp Fish Sauce
- 2 tbsp Vegetable Oil
- ½ tsp Red Chilli Flakes
- 2 Spring Onions, finely sliced
- 1 Lime, zested
- Small Handful Fresh Coriander, chopped
Cut the potatoes into equal-sized chunks (keeping them fairly large) and put into a pan of cold, salted water. Bring to the boil then simmer for 10 minutes until almost, but not quite, cooked. Drain then allow to cool.
Mix together the garlic, ginger, soy sauce, fish sauce, lime zest and coconut. You should end up with a thick paste.
When cooled, cut the potatoes into ½cm thick slices then pour over the spice mixture and stir well until thoroughly coated.
Heat the oil in a large frying pan over a medium-high heat. Add in the potatoes and cook for 5-10 minutes, stirring frequently, until golden brown on all sides and crispy. Towards the end of cooking add in the spring onions and chilli flakes and heat through.
Serve sprinkled with the chopped coriander.
Note: To make this Vegetarian or Vegan miss out the Fish Sauce!