Thai Curry Chicken Pie Recipes

COCONUT CURRY CHICKEN PIE

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Heat 2 tablespoons coconut cream in a large nonstick skillet over medium-high heat. Add the shallot and curry powder and cook, stirring occasionally, until tender, about 3 minutes. Stir in the chicken and all but 2 teaspoons of the remaining coconut cream and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper.
• Unroll the pie dough on the prepared baking sheet. Spoon the chicken mixture onto the dough, leaving about a 1-inch border (reserve the skillet). Fold in the edges, pleating as needed. Brush the dough with the reserved coconut cream. Bake until the pastry is browned and the filling is bubbling, 20 to 25 minutes.
• Meanwhile, chop the cauliflower florets and slice the stems. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, undisturbed, until lightly charred, 4 to 5 minutes. Stir and continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper.
• Cut the pie into wedges and serve with the cauliflower. Top with more cilantro.

IMPOSSIBLY EASY MINI THAI CHICKEN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

Steps:

• Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
• Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
• Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

THAI CURRY CHICKEN PIES

Steps:

• Preheat oven to 200 degrees Celsius. Heat oil in a deep frying pan over a medium heat. Add chicken. Cook stirring for 5 - 7 minutes or until browned. Transfer to a bowl.
• Add onion to pan. Cook stirring for 3 - 4 minutes or until onion has softened. Add curry paste. Cook stirring for 1 minute or until fragrant. Add flour. Stir 1 minute. Add coconut milk and stock. Stir to combine. Bring to boil. Remove from heat. Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
• Spoon chicken mixture between 4, 1 cup capacity baking dishes or ramekins. Cut pastry into 4 squares. Top dishes with pastry, pressing edges to seal. Brush with egg. Using a small sharp knife, make a slit in the top of each pie.
• Bake 20 - 25 minutes or until pastry is golden and puffed.

THAI CURRY CHICKEN PIE

Steps:

• Season flour with salt and pepper.
• Toss chicken in flour then shake off excess.
• Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
• Add the green onion and mushrooms, cook for 1 minute.
• Add the curry paste and cook, stirring for 1 minute.
• Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
• Remove lime leaves and stir in coriander.
• Allow to cool.
• Preheat oven to 200C (400F).
• Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
• Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• Divide curry mixture between the pie dishes.
• Press a pastry strip around each rim and brush with water.
• Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
• Brush pie tops with beaten egg.
• Bake for 20 minutes or until puffed and golden.

PUMPKIN THAI CURRY POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
• Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
• Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
• Bake in the preheated oven until biscuits are golden brown, about 20 minutes.