Red curry chicken pot pies
These Red Curry Chicken Pot Pies combine the comforting essence of traditional pot pie with the vibrant, aromatic flavors of Thai red curry. Packed with chicken thighs, sweet potatoes, and broccoli, this dish is both hearty and unique, perfect for a fusion meal.
Cook time 40 min
Prep time 20 min
Ingredients:
1 onion1 tbsp vegetable oil
1 tbsp curry paste
2 cups coconut milk
1 cup water
8 chicken thighs
2 sweet potatos
8 oz broccoli
2 tsp brown sugar
1 tsp fish sauce
1 lime
4 sheets puff pastry
1 egg
The Red Curry Chicken Pot Pie is a delightful fusion dish that combines the rich, savory notes of classic chicken pot pie with the aromatic and vibrant flavors of Thai red curry. This recipe offers a satisfying twist to traditional comfort food, making it perfect for those who love experimenting with global cuisines.
Instructions:
- Dice the onion.
- Peel and dice the sweet potatoes.
- Cut the broccoli into florets.
- Chop the chicken thighs into bite-sized pieces.
- Preheat your oven to 400°F (200°C).
- In a large pot or skillet, heat the vegetable oil over medium heat.
- Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Stir in the curry paste and cook for another minute until fragrant.
- Add the coconut milk, water, and chopped chicken thighs to the pot. Bring to a simmer.
- Once simmering, add the diced sweet potatoes and cook for about 10 minutes or until they start to soften.
- Add the broccoli florets and continue to simmer for another 5 minutes.
- Stir in the brown sugar, fish sauce, and lime juice. Cook for an additional 2-3 minutes until all the vegetables are tender and the chicken is cooked through.
- Remove the pot from heat and let the filling cool slightly.
- On a lightly floured surface, roll out the puff pastry sheets if needed to fit your baking dishes or ramekins.
- Cut the puff pastry into squares or circles slightly larger than the tops of your baking dishes.
- Evenly distribute the curry chicken filling into individual baking dishes or ramekins.
- Cover each dish with a piece of puff pastry, pressing the edges to seal. Trim any excess pastry if needed.
- Brush the tops with the beaten egg to ensure a golden crust.
- Place the pot pies on a baking sheet to catch any drips.
- Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
- Let the pot pies cool for a few minutes before serving.
- Enjoy your delicious red curry chicken pot pies!
By following these steps, you'll create a delectable Red Curry Chicken Pot Pie that's rich in flavor and texture. The blend of tender chicken, creamy coconut milk, and the fresh zest of lime encased in flaky puff pastry will surely become a favorite in your household. Enjoy this heartwarming dish with loved ones and relish the balance of comfort and exotic flavors.
Red curry chicken pot pies FAQ:
Bake the pot pies in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the puff pastry is puffed and golden brown.
Ensure the chicken thighs have reached an internal temperature of 165°F (74°C) and are no longer pink inside. The curry should simmer until the chicken is cooked through.
Yes, you can substitute coconut oil for vegetable oil. If you don't have curry paste, consider using curry powder, but adjust the quantity to taste, as it may alter the flavor profile.
Use individual ramekins or baking dishes that can hold about 1 to 1.5 cups of filling each. This allows even baking and a perfect puff pastry topping.
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to restore the crispiness.
Tips:
- Prepare all the ingredients before you start cooking to ensure a smooth and easy workflow.
- Use fresh chicken thighs for the best flavor and texture. You can also substitute with chicken breasts if preferred.
- Dice the sweet potatoes and broccoli into even sizes to ensure they cook evenly.
- Adjust the amount of curry paste to suit your spice tolerance.
- For a richer flavor, allow the chicken and vegetables to simmer in the coconut milk mixture for a few extra minutes before transferring to the baking dish.
- Ensure the puff pastry is fully thawed before using, and lightly flour your working surface to prevent sticking.
- Brush the puff pastry with beaten egg to achieve a golden, crispy finish.
- Let the pot pie cool for a few minutes before serving to allow the filling to set and to avoid burning your mouth.
Nutrition per serving
4 ServingsCalories 2250kcal
Protein 60g
Carbohydrates 150g
Fiber 12g
Sugar 15g
Fat 160g