400g chicken breasts, cut into chunks
1 tbsp Green Curry Paste
200ml Coconut Milk
1 tbsp vegetable oil
1 tbsp Fish Sauce
100g butternut squash, cubed
100g potato, cubed
1 red pepper, diced
100ml water or chicken stock
½ lime, juiced
1 pack rolled puff pastry
1 tsp corn flour
1 egg, beaten
- Preheat oven to 200C or gas mark 6.
- Heat the oil in a deep frying pan. Add 1 tbsp of the coconut milk and the curry paste and mix until the aromas are released (3mins).
- Add the chicken and the peppers, stirring to coat with the paste. When the chicken is cooked through, transfer the mixture to a plate and set aside.
- Add the rest of the coconut milk, stock, butternut squash and potato to the pan. Bring to the boil and simmer until tender. Stir the chicken mixture back in and simmer for a further 3 minutes.
- Whisk the fish sauce, lime juice and corn flour together and add to the pan. Stir and simmer gently for a further minute, then pour the mixture into an ovenproof dish.
- Cut pastry to size, allowing for some extra overhang. Drape the pastry over the dish, and then gently press the overhanging pastry into the dish to seal the pie.
- Brush pastry with the beaten egg and bake for 20-25 minutes until the pastry is puffed and golden.
For a delicious variation on this pie, try beef with red curry paste or fish with yellow curry paste along with your choice of vegetables.
Individual pies can also be made by dividing the mixture into separate dishes and covering with pastry.
Widely used in Thai cuisine to balance heat, coconut milk adds a mild and sweet flavour to any dish and it can be used in both sweet and savoury dishes.