Thai Green Curry Fish Pie Recipes

THAI GREEN CURRY FISH PIE

Steps:

• Heat the oil in a large pan and add the prawns. Cook until just turned pink and remove from the pan. Wipe the pan with kitchen paper and add a little more oil. Add the shallots and mushrooms, and cook for a couple of minutes until the shallots are soft and mushrooms lightly browned.
• Stir in the curry paste and cook for another minute. Add the fish and prawns to the pan and stir to coat with the curry paste. Add the coconut milk and kaffir lime leaves.
• Reduce the heat to low and simmer for about 10 minutes.
• Preheat oven to 200C, Fan oven 180C, Gas Mark 6.
• Unroll the pastry sheet onto a lightly floured work surface. Set one of the pie dishes upside down onto the sheet and cut a circle about 1cm larger than the dish. Repeat four times.
• Divide the fish mixture between the pie dishes. Brush the dish edge with water and place a pastry lid over the top of each dish, pressing firmly onto the pastry rims to seal. Cut some holes in the top to allow steam to escape.
• Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry is puffed and golden brown. (If making one large pie cook for 20- 25 minutes).
• Serve the pies hot with a selection of vegetables.

THAI ROASTED GREEN FISH

Steps:

• Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment.
• In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil.
• Cut 4 to 5 slits on each side of the fish, almost down to the bone.
• Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.
• Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!
• Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
• Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.

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.