Thai Curry Chicken Pot Pie

Thai Curry Chicken Pot Pie

Thai Curry Chicken Pot Pie


5 hours 21 minutes

Details
  • Servings:   14
  • Dish:   main course
Cuisine
  • south east asian
Ingredients
  • Serves 6
  • 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
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