Red curry chicken pot pies
Discover the delightful fusion of flavors in our Red Curry Chicken Pot Pies featuring tender chicken thighs, sweet potatoes, and broccoli in a rich coconut curry sauce. Topped with golden puff pastry, this exotic twist on a classic comfort dish is perfect for a cozy dinner.
- 18 Apr 2025
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 13 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 860 grams |
| Energy | |
| Calories 2250kcal | 113% |
| Protein | |
| Protein 60g | 40% |
| Carbohydrates | |
| Carbohydrates 150g | 43% |
| Fiber 12g | 31% |
| Sugar 15g | 15% |
| Fat | |
| Fat 160g | 191% |
| Saturated 50g | 159% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 780ug | 87% |
| Choline 180mg | 34% |
| Vitamin B1 1.14mg | 95% |
| Vitamin B2 1.13mg | 87% |
| Vitamin B3 20mg | 129% |
| Vitamin B6 1.17mg | 69% |
| Vitamin B9 230ug | 57% |
| Vitamin B12 1.37ug | 57% |
| Vitamin C 63mg | 73% |
| Vitamin E 2.49mg | 17% |
| Vitamin K 100ug | 88% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.92mg | 102% |
| Iron, Fe 11mg | 102% |
| Magnesium, Mg 170mg | 39% |
| Phosphorus, P 700mg | 56% |
| Potassium, K 1490mg | 44% |
| Selenium, Se 110ug | 203% |
| Sodium, Na 1000mg | 67% |
| Zinc, Zn 6mg | 50% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |