Thai Curry Chicken Pie Recipe

Name: Thai Curry Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plain flour; salt and pepper; 800 g chicken breasts, cut into 2 cm cubes; 2 tablespoons canola oil; 6 green onions, finely sliced; 150 g button mushrooms, sliced; 4 tablespoons thai green curry paste; 400 ml coconut cream; 2 kaffir lime leaves; 1/2 cup frozen peas; 1 lime, grated and juice of; 2 tablespoons fresh coriander, chopped; 2 sheets puff pastry, thawed; 1 egg, beaten

Servings: persons

1 tablespoon plain flour
salt and pepper
800 g chicken breasts, cut into 2 cm cubes
2 tablespoons canola oil
6 green onions, finely sliced
150 g button mushrooms, sliced
4 tablespoons thai green curry paste
400 ml coconut cream
2 kaffir lime leaves
1/2 cup frozen peas
1 lime, grated and juice of
2 tablespoons fresh coriander, chopped
2 sheets puff pastry, thawed
1 egg, beaten

1
Season flour with salt and pepper.
2
Toss chicken in flour then shake off excess.
3
Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
4
Add the green onion and mushrooms, cook for 1 minute.
5
Add the curry paste and cook, stirring for 1 minute.
6
Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
7
Remove lime leaves and stir in coriander.
8
Allow to cool.
9
Preheat oven to 200C (400F).
10
Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
11
Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
12
Divide curry mixture between the pie dishes.
13
Press a pastry strip around each rim and brush with water.
14
Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
15
Brush pie tops with beaten egg.
16
Bake for 20 minutes or until puffed and golden.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon plain flour, salt and pepper, 800 g chicken breasts, cut into 2 cm cubes, 2 tablespoons canola oil, and more.

Yes, Thai Curry Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Curry Chicken Pie

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