Thai Curry Chicken Pies Recipe

Name: Thai Curry Chicken Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice bran oil; 750 g chicken thigh fillets, trimmed & chopped; 1 onion, brown, halved & sliced; 2 tablespoons thai panang curry paste; 2 tablespoons flour, plain; 270 ml coconut milk; ½ cup chicken stock; ½ cup peas, frozen; 125 g baby corn, sliced diagonally; 1 tablespoon lime juice; 1 tablespoon brown sugar; 2 teaspoons fish sauce; 1 sheet frozen puff pastry, partially thawed; 1 egg, lightly beaten

Servings: persons

1 tablespoon rice bran oil
750 g chicken thigh fillets, trimmed & chopped
1 onion, brown, halved & sliced
2 tablespoons thai panang curry paste
2 tablespoons flour, plain
270 ml coconut milk
½ cup chicken stock
½ cup peas, frozen
125 g baby corn, sliced diagonally
1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
1 sheet frozen puff pastry, partially thawed
1 egg, lightly beaten

1
Preheat oven to 200 degrees Celsius.
2
Heat oil in a deep frying pan over a medium heat.
3
Add chicken.
4
Cook stirring for 5 - 7 minutes or until browned.
5
Transfer to a bowl.
6
Add onion to pan.
7
Cook stirring for 3 - 4 minutes or until onion has softened.
8
Add curry paste.
9
Cook stirring for 1 minute or until fragrant.
10
Add flour.
11
Stir 1 minute.
12
Add coconut milk and stock.
13
Stir to combine.
14
Bring to boil.
15
Remove from heat.
16
Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
17
Spoon chicken mixture between 4, 1 cup capacity baking dishes or ramekins.
18
Cut pastry into 4 squares.
19
Top dishes with pastry, pressing edges to seal.
20
Brush with egg.
21
Using a small sharp knife, make a slit in the top of each pie.
22
Bake 20 - 25 minutes or until pastry is golden and puffed.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 rice bran oil, 750 g chicken thigh fillets, trimmed & chopped, 1 onion, brown, halved & sliced, 2 tablespoons thai panang curry paste, and more.

Yes, Thai Curry Chicken Pies 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.

That's it — enjoy your meal!

Thai Curry Chicken Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions