Red Thai Curry Chicken Pie, Lay The Table
Poultry

Red Thai Curry Chicken Pie

Red Thai Curry Chicken Pie, Lay The Table


This Red Thai Curry Chicken Pie is a wonderful recipe for using up leftover chicken. And it really couldnt be simpler. All you need is a couple if tablespoons of Thai red curry paste, a can of coconut milk, an onion, a few green beans and a sheet of ready-made puff pastry. Its that simple but incredibly effective. 


Serves 2


1 tbsp sunflower oil
1 onion, sliced
2 tbsp Thai red curry paste
Leftover chicken, or pre-cooked chicken (1 breast, 1 leg, or a combination)
Handful green beans, trimmed
1 can coconut milk
1 sheet ready-made puff pastry


Red Thai Curry Chicken Pie, Lay The Table


 


Red Thai Curry Chicken Pie, Lay The Table


1. Heat a little oil in a large frying pan and add the onion. Cook for a few mins until tender, then add the Thai red curry paste and stir for about 1 min, until the aromas are released.


Red Thai Curry Chicken Pie, Lay The Table


2. Add the chicken and stir through, followed by the beans.


Red Thai Curry Chicken Pie, Lay The Table


3. Add the coconut milk and bring to the boil. Cook for around 10 mins until the sauce is reduced and coats the chicken.


Red Thai Curry Chicken Pie, Lay The Table


4. Transfer to a shallow baking dish. Roll out the pastry sheet and cut to fit the baking dish.


Red Thai Curry Chicken Pie, Lay The Table


5. Brush with a little oil. Preheat the oven to 180C/Gas 4 and bake for 30-35 mins until the pastry becomes golden and crisp.


Red Thai Curry Chicken Pie, Lay The Table


6. Serve with plain boiled new potatoes.


Red Thai Curry Chicken Pie, Lay The Table


 


Admin

About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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