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How to make Thai curry chicken pies

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 1 tablespoon Alfa One rice bran oil
  • 750g chicken thigh fillets, trimmed, chopped
  • 1 brown onion, halved, sliced
  • 2 tablespoons Thai Panang curry paste
  • 2 tablespoons plain flour
  • 270ml can coconut milk
  • 1/2 cup Massel chicken style liquid stock
  • 1/2 cup frozen peas
  • 125g fresh 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

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Heat oil in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a bowl.
  • Step 2 Add onion to pan. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour. Stir for 1 minute. Add coconut milk and stock. Stir to combine. Bring to the boil. Remove from heat. Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
  • Step 3 Spoon chicken mixture between four 1 cup-capacity baking dishes or ramekins. Cut pastry into 4 squares. Top dishes with pastry, pressing edges to seal. Brush with egg. Using a small, sharp knife, make a slit in the top of each pie. Bake for 20 to 25 minutes or until pastry is golden and puffed. Serve.