Green Chicken Curry Pie

Ingredients

• 500g (1.1 lb) boneless chicken, diced 500g (1.1 lb) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon green curry paste 1 tablespoon green curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• Handful of fresh coriander leaves, chopped Handful of fresh coriander leaves, chopped
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 14g)
• Carbohydrates: 12g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the green curry paste to the pan and cook for a minute, stirring continuously to release the flavors.
4. 4.
   Add the diced chicken to the pan and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and stir well to combine. Add the fish sauce, lime juice, brown sugar, lemongrass, and grated ginger. Season with salt and pepper to taste.
6. 6.
   Simmer the curry mixture for 15-20 minutes, until the chicken is cooked through and the flavors have melded together. Remove the lemongrass stalk.
7. 7.
   Stir in the chopped coriander leaves and remove the pan from heat.
8. 8.
   Transfer the chicken curry filling to a pie dish.
9. 9.
   Roll out the puff pastry sheet and place it over the pie dish, trimming any excess pastry. Use a fork to press down the edges and create a decorative pattern.
10. 10.
    Brush the pastry with beaten egg wash to give it a golden shine.
11. 11.
    Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
12. 12.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the curry.
• Green curry paste — Adjust the amount of green curry paste according to your preferred level of spiciness. Add more for a hotter curry or reduce the amount for a milder flavor.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Serve the pie with a side of steamed jasmine rice or a fresh green salad.
• Customize the spice level by adding sliced chili peppers or chili flakes to the curry filling.
• Make mini individual pies by using small ramekins or muffin tins.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Allow the Green Chicken Curry Pie to cool for a few minutes after baking to allow the flavors to settle. Serve it warm as a main course, accompanied by a side dish or salad.

Presentation advice

Present the Green Chicken Curry Pie on a serving platter, allowing the golden puff pastry to take center stage. Garnish with a sprig of fresh coriander or a sprinkle of chopped green onions for an added touch of freshness.