Thai Curry Chicken Pie
Take your taste buds on a tantalizing journey with this Thai Curry Chicken Pie, a fusion of comforting flaky pastry and bold, aromatic Thai flavors. Packed with tender chicken thighs, creamy coconut milk, and vibrant vegetables like potatoes, carrots, and peas, this savory pie is spiced with fragrant red curry paste, ginger, and garlic for an irresistible filling. A splash of fish sauce, a hint of lime juice, and a touch of brown sugar create the perfect balance of savory and sweet, while fresh cilantro adds a burst of freshness. Encased in golden, buttery puff pastry and oven-baked to crispy perfection, this dish is an impressive centerpiece for dinner parties or a unique way to upgrade your weekly meal rotation. Quick to prepare and bursting with flavor, this Thai-inspired chicken pie is sure to impress!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 400 ml Coconut milk
- 3 tablespoons Thai red curry paste
- 2 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 150 g Potatoes, diced into small cubes
- 100 g Carrots, diced
- 50 g Peas (frozen or fresh)
- 20 g Fresh cilantro, chopped
- 2 pieces Puff pastry sheets
- 1 piece Egg, beaten (for egg wash)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the Thai red curry paste to the skillet and stir for 1 minute to release its aroma.
Add the chicken thighs to the skillet and cook for about 5-7 minutes until lightly browned but not fully cooked.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix well to combine the flavors.
Add the diced potatoes, carrots, and peas. Season with salt and black pepper. Simmer for 10-12 minutes until the vegetables are tender and the sauce thickens slightly.
Remove the skillet from heat and stir in the chopped cilantro. Let the filling cool for 10 minutes.
Roll out one puff pastry sheet and line the bottom of a pie dish or baking dish. Trim any overhanging edges.
Pour the cooled Thai curry chicken filling into the prepared pie crust.
Roll out the second puff pastry sheet and place it over the top of the filling. Trim excess pastry and press the edges to seal. Crimp with a fork for decoration if desired.
Brush the top of the pie with beaten egg to create a golden crust.
Cut a few small slits in the top of the pastry to allow steam to escape while baking.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and let the pie cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 7100 mg | 309% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 51.4 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
