Thai Pie
Experience an irresistible fusion of comfort food and vibrant Thai flavors with this Thai Pie recipe. Encased in a flaky pie crust, this savory dish features a luscious filling of creamy coconut milk, tender chicken or tofu, crisp veggies, and aromatic red curry paste, creating a perfect balance of spice and richness. Enhanced with hints of garlic, ginger, and a subtle sweetness from brown sugar, this pie delivers bold, exotic flavors in every bite. Whether you opt for a golden, flaky top crust or an open-faced presentation, this unique twist on traditional pot pie is easy to prepare and ideal for dinner or entertaining. Garnish with fresh cilantro and serve warm for a show-stopping meal that’s as comforting as it is adventurous. Perfect for fans of Thai cuisine, this recipe is customizable, vegetarian-friendly, and packed with vibrant ingredients!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 400 ml Coconut milk (unsweetened, full-fat)
- 300 grams Boneless, skinless chicken breast (or tofu for vegetarian option)
- 2 tablespoons Red curry paste
- 200 ml Chicken or vegetable stock
- 1 piece Carrot (diced)
- 1 piece Red bell pepper (diced)
- 150 grams Snap peas (chopped)
- 1 piece Onion (diced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 piece Egg (for egg wash, optional)
Instructions
Preheat your oven to 200°C (400°F).
If using chicken, season it lightly with salt and pepper, then cook it in a skillet over medium heat until done (about 5-7 minutes per side). Once cooked, shred the chicken with two forks. If using tofu, cut it into small cubes and sauté until golden brown. Set aside.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste to the skillet and cook for 1 minute, stirring to combine.
Pour in the coconut milk and chicken or vegetable stock. Bring the mixture to a gentle simmer.
Add the diced carrot, red bell pepper, and snap peas. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the fish sauce (or soy sauce), brown sugar, and shredded chicken (or tofu). Mix well.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir this into the skillet to thicken the curry mixture. Simmer for another 2-3 minutes, then remove from heat.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the prepared curry filling into the pie dish and spread it out evenly.
Cover the pie with an additional pie crust, if desired, or leave it open-faced. Seal the edges and make a few slits in the top crust to allow steam to escape.
Optional: Beat the egg and brush it over the top of the crust for a golden finish.
Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 44.7 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 325 mg | 25% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3272 mg | 70% | |
*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.
