Green chicken curry pie
Delight in the flavors of a Green Chicken Curry Pie, a fusion dish brimming with aromatic curry paste, creamy coconut milk, tender chicken breasts, and wholesome pumpkin. This recipe features a hint of lime juice, a dash of brown sugar, and a touch of fish sauce, all encased in golden, flaky puff pastry. Perfect for a family dinner or entertaining guests, this savory pie combines traditional Thai curry notes with the comforting texture of a classic pastry. Enjoy a delicious and unique meal in every bite!
- 04 Jun 2024
- Cook time 35 min
- Prep time 15 min
- 14 Servings
- 11 Ingredients
Green chicken curry pie merges the vibrant, aromatic essence of green curry with the flaky, buttery delight of a pie. It's an excellent dish for those who enjoy rich flavors, combining succulent chicken, creamy coconut milk, and fresh vegetables encased in golden puff pastry. Perfect for a family dinner or a special occasion, this pie is sure to impress and satisfy.
Ingredients:
Instructions:
- Thaw the spinach and drain any excess water.
- Peel and chop the pumpkin into small chunks.
- Dice the chicken breasts into bite-sized pieces.
- Preheat your oven to 400°F (200°C).
- In a large pan or skillet, heat the peanut oil over medium heat.
- Add the green curry paste and cook for 1-2 minutes, stirring occasionally, until fragrant.
- Stir in the coconut milk and bring the mixture to a simmer.
- Add the diced chicken breasts and cook for about 5-7 minutes, or until the chicken is cooked through.
- Add the chopped pumpkin to the pan and cook for an additional 10-12 minutes, or until the pumpkin is tender.
- Stir in the thawed spinach, lime juice, brown sugar, and fish sauce. Cook for another 2-3 minutes, mixing well to combine all flavors.
- Remove from heat and let the filling cool slightly.
- Lightly flour your work surface and roll out the puff pastry sheets to fit your pie dish or dishes.
- Line the pie dish with one layer of puff pastry, trimming the excess if necessary.
- Spoon the cooled chicken curry filling into the pie dish, spreading it evenly.
- Place another sheet of puff pastry over the filling to cover the pie.
- Press the edges of the pastry together to seal, and trim any excess.
- Use a fork to crimp the edges for a decorative touch.
- Cut a few small slits in the top pastry to allow steam to escape.
- Brush the top of the pie with the beaten egg to give it a golden, shiny finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and fully cooked.
- Remove from the oven and let cool slightly before serving. This pie can be enjoyed warm on its own or with a side salad.
Tips:
- Preheat your oven to ensure that the pie cooks evenly and the pastry turns out perfectly golden and flaky.
- Cut the chicken and pumpkin into uniform pieces to ensure even cooking.
- Using pre-cooked or leftover chicken can save you time and add an extra depth of flavor to the pie.
- Thaw the frozen spinach thoroughly and squeeze out any excess water to prevent a soggy filling.
- Brush the puff pastry with a beaten egg to get a shiny and golden crust on top.
- Allow the pie to cool slightly before cutting into it to let the filling set and make slicing easier.
Your green chicken curry pie is now ready to be enjoyed! The harmonious blend of rich green curry, tender chicken, and hearty vegetables encased in a crisp puff pastry makes for a dish that is both comforting and captivating. Serve it hot, and watch as your family or guests savor every bite. Cooking this dish not only brings a dash of exotic flavors to your kitchen but also creates a memorable dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 2.27g | 6% |
| Sugar 3.29g | 3% |
| Fat | |
| Fat 36g | 43% |
| Saturated 10g | 32% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 290ug | 33% |
| Choline 63mg | 12% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.47mg | 27% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.83mg | 12% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 3.13mg | 28% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 210mg | 16% |
| Potassium, K 490mg | 14% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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