Dish

Green Chicken Curry Pie

Green Chicken Curry Pie is made with a mixture of chicken, vegetables, and Thai green curry paste, which is then enclosed in pastry and baked in the oven. The pie is typically served hot and can be enjoyed on its own or with a side salad or vegetables. The dish is high in protein and carbohydrates, making it a filling and satisfying meal.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Pie› Savory Pie

Origins and history

Green Chicken Curry Pie is a fusion dish that has become popular in New Zealand in recent years. It combines the flavors of Thai green curry with a classic New Zealand pie, creating a unique and delicious dish. The pie is often served at cafes and bakeries throughout the country.

Dietary considerations

Suitable for: spicy food lovers, those without gluten intolerance. Unsuitable for: those with low tolerance for spicy food, those with gluten intolerance.

Variations

There are many variations of Green Chicken Curry Pie, depending on the region and the cook. Some variations include adding different vegetables or herbs to the filling, while others use different types of curry paste. Some cooks also make a vegetarian version of Green Chicken Curry Pie, which is made with tofu or vegetables instead of chicken.

Presentation and garnishing

To make the perfect Green Chicken Curry Pie, it is important to use high-quality chicken and vegetables. The pastry should be rolled out thinly and evenly, and the filling should be evenly distributed. The pie should be baked in a hot oven until the pastry is golden brown and the filling is cooked through. It can be presented on a large platter, garnished with fresh herbs or a sprinkle of chili flakes.

Tips & Tricks

For a more authentic Thai flavor, use fresh Thai basil and kaffir lime leaves in the filling. To make the pie spicier, add more curry paste or fresh chili peppers. Leftover pie can be reheated in the oven or microwave for a quick and easy meal.