Thai Curry Chicken Pie

Take your taste buds on a tantalizing journey with this Thai Curry Chicken Pie, a fusion of comforting flaky pastry and bold, aromatic Thai flavors. Packed with tender chicken thighs, creamy coconut milk, and vibrant vegetables like potatoes, carrots, and peas, this savory pie is spiced with fragrant red curry paste, ginger, and garlic for an irresistible filling. A splash of fish sauce, a hint of lime juice, and a touch of brown sugar create the perfect balance of savory and sweet, while fresh cilantro adds a burst of freshness. Encased in golden, buttery puff pastry and oven-baked to crispy perfection, this dish is an impressive centerpiece for dinner parties or a unique way to upgrade your weekly meal rotation. Quick to prepare and bursting with flavor, this Thai-inspired chicken pie is sure to impress!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 400 ml Coconut milk
• 3 tablespoons Thai red curry paste
• 2 pieces Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Fish sauce
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 150 g Potatoes, diced into small cubes
• 100 g Carrots, diced
• 50 g Peas (frozen or fresh)
• 20 g Fresh cilantro, chopped
• 2 pieces Puff pastry sheets
• 1 piece Egg, beaten (for egg wash)
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Step 3

Add the Thai red curry paste to the skillet and stir for 1 minute to release its aroma.

Step 4

Add the chicken thighs to the skillet and cook for about 5-7 minutes until lightly browned but not fully cooked.

Step 5

Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix well to combine the flavors.

Step 6

Add the diced potatoes, carrots, and peas. Season with salt and black pepper. Simmer for 10-12 minutes until the vegetables are tender and the sauce thickens slightly.

Step 7

Remove the skillet from heat and stir in the chopped cilantro. Let the filling cool for 10 minutes.

Step 8

Roll out one puff pastry sheet and line the bottom of a pie dish or baking dish. Trim any overhanging edges.

Step 9

Pour the cooled Thai curry chicken filling into the prepared pie crust.

Step 10

Roll out the second puff pastry sheet and place it over the top of the filling. Trim excess pastry and press the edges to seal. Crimp with a fork for decoration if desired.

Step 11

Brush the top of the pie with beaten egg to create a golden crust.

Step 12

Cut a few small slits in the top of the pastry to allow steam to escape while baking.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Step 14

Remove from the oven and let the pie cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	1534.2 grams (1534.2g)

Amount per serving	% Daily Value*
Calories	2369

Total Fat 126.00g	162%
Saturated Fat 31.40g	157%
Polyunsaturated Fat 16.80g
Cholesterol 811mg	270%
Sodium 7100mg	309%
Total Carbohydrate 159.40g	58%
Dietary Fiber 13.50g	48%
Total Sugars 51.40g
Protein 154.80g	310%

Vitamin D 76IU	380%
Calcium 261mg	20%
Iron 12mg	69%
Potassium 3124mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 25.9%

Carbs: 26.7%