Red curry chicken pot pies
recipe

Appetizing Red curry chicken pot pies Recipe

Red curry chicken pot pies
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 4 person.

Ingredients

  • 1 onion, chopped

  • 1 tablespoon oil

  • 1 tablespoon red curry paste

  • 400ml coconut milk

  • 1 cup (250ml) water

  • 8 chicken thigh fillets, quartered

  • 500g sweet potato, chopped

  • 1 bunch broccolini, in short lengths

  • 2 tablespoons brown sugar

  • 2 teaspoons fish sauce

  • 1 lime, juiced

  • 4 sheets ready rolled puff pastry

  • 1 egg, beaten

  • Sesame seeds, to sprinkle

Method

  • Step 1

    Saute 1 onion, chopped in 1 tablespoon oil in a frying pan. Add 1 tablespoon red curry paste, 400ml coconut milk, 1 cup (250ml) water, 8 chicken thigh fillets, quartered and 500g sweet potato, chopped. Cook 10-15 minutes.

  • Step 2

    Stir in 1 bunch broccolini, in short lengths, 2 tablespoons brown sugar, 2 teaspoons fish sauce and 1 lime, juiced, and cook for 2 minutes. Set aside. Spoon mixture into 4 x 2 cup (500ml) ovenproof bowls or dishes. Preheat oven to 220°C.

  • Step 3

    Cut 20cm squares from 4 sheets ready rolled puff pastry. Brush dish rim with beaten egg. Place pastry over the dish. Seal edges. Cut slits for steam. Brush with egg and sprinkle with sesame seeds. Bake for 20 minutes.

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