Ingredients
olive oil
500g diced chicken
2 rashers bacon
1/2 onion
1 clove garlic
1 carrot
1 red pepper
1/2 zucchini
1 leek
small bunch coriander
2tbs veg stock concentrate
1tbs store bought thai green curry paste
2tbs cornflour
200ml coconut cream
100 ml water
ready made puff pastry
Method
chop onion, garlic, carrot, zucchini, pepper and coriander 4-5secs SP 5
Add olive oil and sauté 2 mins 100 deg sp 2.
Add stock, curry paste, cornflour (mixed with little water) and coconut cream and chicken. I chose to pan fry my sliced leek and my bacon in the fry pan to brown. It would be fine to just add with the veg and eliminate this step. Add the leek and bacon through the lid. Cook 20 mins, 100 deg, sp 1-2.
Once cooked transfer to ramekin dishes and top with puff pastry. Brush with egg and bake until pastry crisp and golden.
This made 9 medium sized ramekins. perfect for my family as they love pies!
members' commentsMF - it's delicious. I used red curry paste. I made mine in Texas muffin pans with both top and bottom pastry. I had home made shortcrust on the base then added the filling and topped with bought puff pastry. Had some leftover and made 2 pot pies as well. We prefer pies to pot pies and glad they tasted nice.
Yvette - Made these, enjoyed by all. I would make mine as pies next time as I like more pastry.
cookie - I made 1 large pie, we really loved it. In fact, I made another one which is in the freezer at the moment.
ES - it was a resounding success. I used 600g of chicken, halved the curry paste, substituted a green capsicum for red and a tin of coconut evaporated milk for the liquid. It was a little runny, so I added an extra tablespoon of corn flour. I decided to make one large pie but had so much filling, that I made two pies. However, we only have half a pie left - everyone had seconds and DS had thirds.
kmw - Made this with tandoori curry paste as that's all I had. Yummy, simple to make. Made 6 individual ones & have 4 for the freezer.