Thai Red Curry Vegetable Pot Pie – a delicious recipe with vegetable oil, red curry, spring onions, coconut milk, vegetable stock, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F.
2
To make the filling, heat oil in a saucepan over medium-high heat. Cook curry paste and spring onions, stirring, for 3 mins. Add coconut milk. Bring to boil and cook for 5 mins, until reduced and thickened slightly.
3
Combine stock and cornstarch. Add to pan and stir until thickened. Add vegetables and cilantro. Return to a boil then remove from heat.
4
Transfer filling to a pie dish and top with puff pastry. Brush with reserved coconut milk and bake for 25-30 mins, until golden brown. Serve.
183
kcal
Calories
5
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 tbsp vegetable oil, 4 tbsp red curry paste, 4 None spring onions, chopped, 1 (13.5 oz) can coconut milk, 2 tsp reserved for brushing, and more.
Yes, Thai Red Curry Vegetable Pot 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.
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