Thai Curry Chicken Pot Pie

Name: 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