If you’re looking for a hearty, delicious supper recipe for the family, it doesn’t get more satisfying than a home-cooked pie. For this week’s Dish Of The Week, we bring you this flavourful recipe with a Thai twist.
With Mother’s Day just around the corner, instead of stumping for expensive presents, why not show mum how much you care by whipping up this dish for extra brownie points? She’ll love this Thai influenced recipe presented in a traditional western approach.
Ingredients for the stuffing:
250g Chicken breast-chunky cut
120g Courgette-chunky cut
80g Aubergine-chunky cut
80g Onion-chunky chopped
80g Red pepper-chunky cut
280ml Thai coconut milk
2 tbs Oil
1 tbs Thai red curry paste
1 tbs Sugar
3/4 tbs Fish sauce
3/4 tbs Oyster sauce
1/4 tsp Lime juice
1 pinch Salt
25 Basil leaves
1 roll Ready-made puff pastry
Gently fry the onion with the oil in the sauce pan. Cook in the low heat until the onion turns translucent. In goes the Thai red curry paste and fry for a further 5 minutes.
Add the chicken, cook for 5 minutes. Then put the sugar, fish sauce and oyster sauce, stir well. In goes the aubergine, courgette, pepper and coconut milk and fold all ingredients together, bring it to boil. Simmer further until the vegetable is cooked which will take about 12-15 minutes.
Lastly, add Basil leaves and lime juice, stir and transfer the curry into the pie dish.
Pre-heat the oven at 220 Celsius.
Prepare the puff pastry according to the instruction on the package. Roll the puff pastry over the pie dish. Trim the edge of the pastry with the sharp knife. However, make sure that the pastry covers all around the rim tightly.
Decorate as how you like it. You can carve out ‘MUM’ as a special Mother’s Day treat.
Make a few small openings on top of the pie with a sharp knife.
Beat the egg in a small bowl. Then lightly brush the pastry with the egg wash.
Bake for 12-15 minutes. And that’s it! Curried Chicken Pie.
Recipe supplied by Thai Food Made Easy
Try more Dish of the Week recipes.