Thai Curry Chicken Pot Pie

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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