Thai Curry Chicken Pot Pie
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
For the Thai Curry Chicken Pot Pie:
2 tablespoons canola oil
2 lbs chicken thigh meat or tenders, cut into cubes
2 tablespoons red curry paste
1 tablespoon green curry paste
salt and pepper
2 tablespoons galangal or ginger, finely chopped
2 stalks lemongrass, inside bottom part, very finely chopped
3 shallots, chopped
8 Kaffir lime leaves, split in half
1 can (13.5 oz) unsweetened coconut milk
1 1/2 cups chicken stock
1 1/2 tablespoons fish sauce, or to taste
1 tablespoon sugar
3 small carrots, peeled and cut into small chunks
1 large potato, peeled and cut into small chunks
2 handfuls of green peas, blanched if fresh
1 handful of Thai basil leaves
1 lime, juiced
1 1/2 tablespoon cornstarch
6 Thai bird chili (optional)
1 sheet puff pastry
2 egg yolks mixed with 1 tablespoon milk
Instructions:
For the Thai Chicken Pot Pie:
Heat the oil in a large pan and cook the chicken, season lightly with salt and pepper. Add the two curry pastes and cook for a minute more. Add the chopped galangal or ginger, the lemongrass, the shallots and cook for two minutes more.
Add the coconut milk and the Kaffir lime leaves and bring to a gentle simmer. Add the chicken stock, fish sauce, sugar and bring to a gentle simmer. Adjust seasoning. With a slotted spoon remove the chicken pieces to a plate to not overcook them.
Add the carrots and potatoes to the curry broth and cook until tender, about 8 to 10 minutes. Meanwhile dilute the cornstarch in 3 tablespoons of water and mix to make a paste. Add to the simmering liquid and bring back to a simmer until the liquid thickens. Turn off the heat. Add the Thai basil leaves, the lime juice, and the peas and let it cool. Return the chicken pieces to the curry.
Preheat oven to 350′F. Place the curry chicken pot pie mixture into a large casserole or 6 individual ones. Place the Thai bird chilis on top if using. Brush the rim and edge of the dish with egg yolk. Roll out the puff pastry on a floured surface and cut out rounds about 1/2 inch larger than the diameter of the casserole(s). Place the puff pastry round(s) on top of the casserole(s) pressing with your finger against the edge to seal it. Make a decorative pattern with the back of the knife on the pastry while being careful not to pierce it and brush with the egg yolk mixture.
Bake the Thai chicken pot pie for 25 minutes or until the pastry is golden brown. Serve immediately with steamed jasmine rice on the side.
Serves 6.
From zencancook.com