November 6, 2008

Thai Chook Pie (Chicken Curry)

Thai Chook Pie wide

MUNCH RATING: 3/5

We first had Thai Chook Pie at the Ben and Jerry's Sundae Festival from the Pieminister stall and instantly fell in love with it. This recipe isn't an exact replica as they use shortcrust pastry and I have only used the pastry to cover the filling (so it's more of a pot pie) but I think it's a pretty good version and makes a nice change from serving Thai curry with rice.

  • Serves: 4
  • You will need: 1 large frying pan, 4 pie dishes/oven proof bowls (or 1 large dish)
  • Oven temperature: Gas Mark 6/400°C/200°C

Ingredients

  • 2 Tbsp corn flour slaked with 2 Tbsp water
  • 4 chicken breast fillets, cut into 2cm cubes
  • 2 Tbsp canola oil
  • A few mushrooms, sliced
  • 4 Tbsp Thai green curry paste
  • 400ml can coconut milk
  • 1/2 cup frozen peas
  • Squeeze of lime or lemon juice
  • 2 tsp sugar
  • 2 sheets puff pastry, thawed
  • Beaten egg or milk to glaze

Directions:

  1. Season the cornflour paste with salt and pepper. Toss chicken pieces in the paste and leave to rest in the fridge for about 20 minutes.
  2. Heat the oil in a large frying pan over high heat, then cook the chicken, in batches, for 5-6 minutes or until golden brown on all sides. Add the mushrooms and cook for 1 minute.
  3. Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, lime/lemon juice and sugar.
  4. Increase the heat and simmer for 10 minutes until the sauce is nice and thick. Allow to cool.
  5. Preheat the oven to Gas Mark 6/400°C/200°C.
  6. Lay pastry out on a work surface and cut two 1cm wide strips from the sides of each sheet so you have 4 pastry strips.
  7. To create the pie tops, place one of the pie dishes upside down on the pastry sheets and use it as a template to cut out 4 circles, 1cm larger than the rim of the dish or bowl.
  8. Divide curry mixture between the pie dishes and sprinkle the frozen peas on top.
  9. Press a pastry strip around each rim and brush with water. Carefully place the pie tops over the filling and rim and press firmly around edges to seal well. Trim edges with a sharp knife.
  10. Brush pie tops with beaten egg or milk.
  11. Bake for 20 minutes or until puffed and golden.

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