Thai Chicken Pie
I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped tribute to that dish.
I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped tribute to that dish.
- black pepper
- 2 garlic cloves finely chopped
- 2 tbsp vegetable oil
- pinch fine salt
- 150 g/5â½oz plain flour
- 2 skinless boneless chicken thighs (about 150g/5â½oz)
- 2 skinless boneless chicken breasts (about 300g/10â½oz)
- 2 banana shallots chopped
- 1 red chilli seeds removed, finely chopped
- 1 tsp finely grated root ginger
- 2 tsp thai green curry paste
- 200 oz coconut cream
- 150 oz chicken stock
- 2 lime leaves torn
- 1 stem lemongrass bruised
- 1 small sweet potato (about 175g/6oz) peeled and cut into 1cm/â½in cubes
- 1 tsp cornflour mixed with a splash of water
- splash of thai fish sauce
- 40 g/1â½oz unsalted butter chilled, cut into roughly 1cm/â½in cubes
- 35 g/1â¼oz lard chilled, cut into roughly 1cm/â½in cubes
- 1 tsp lemon juice (optional)
- 1 free-range egg, beaten, to glaze
- Carbohydrate 91.2519264504209 g
- Cholesterol 21.262142325 mg
- Fat 339.680526189682 g
- Fiber 20.9345673894502 g
- Protein 52.6208197262181 g
- Saturated Fat 293.142854172816 g
- Serving Size 1 1 Serving (1676g)
- Sodium 1053.41714829152 mg
- Sugar 70.3173590609706 g
- Trans Fat 20.2409728430511 g
- Calories 3418 calories
Step-by-step
- For the filling, cut all the chicken into 15mm/5/8in chunks.
- Heat the oil in a sauté pan or a wide saucepan over a medium-low heat.
- Add the shallots, garlic, chilli and ginger and fry gently for a few minutes, or until soft but not coloured.
- Stir in the curry paste and cook for a minute or two.
- Add the chicken pieces, increase the heat a little and cook, stirring all the time, until the chicken has lost its raw look.
- Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato.
- Simmer for 12–15 minutes, or until the sweet potato is tender.
- Add the cornflour, bring to a simmer and stir until the sauce begins to thicken.
- Take off the heat and season, to taste, with black pepper and a little fish sauce.
- Leave to cool. Remove the lemongrass and lime leaves and transfer to a 1.2 litre/2 pint pie dish.
- To make the shortcrust pastry, put the flour and salt in a bowl.
- Add the butter and lard and rub in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
- Using a table knife, work in two tablespoons of cold water and the lemon juice (if using) until the pastry comes together. Add a little extra water if needed.
- When the dough begins to stick together, use your hands to gently knead it into a ball.
- Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the pastry on a lightly floured work surface.
- Cut a long 2cm/½in wide strip of pastry, dampen the edge of the pie dish with water and press the pastry strip to it.
- Use a lattice cutter to cut a pattern in the remaining pastry.
- Pull the pastry very gently to open up the lattice, then place over the pie.
- Press the edges down to seal, then trim away any excess pastry.
- Brush the top of the pie with beaten egg.
- Bake for approximately 30 minutes, or until the pastry is golden-brown.
- Leave the pie to sit in the tin for five minutes before serving.
My Thai Chicken Pie Adventure: A Culinary Journey
As a busy working mom, finding time for elaborate cooking can feel like a Herculean task. Yet, the desire for a delicious, comforting meal remains. This Thai chicken pie recipe became my solution – a perfect blend of convenience and exquisite flavor. It's a delicious and satisfying meal that I can whip up even on my busiest days, proving that healthy and flavorful meals don't have to be time-consuming.
The inspiration struck when I was craving the rich, aromatic flavors of Thai green curry. But who has time to make a whole curry from scratch? Then, I hit upon the idea of combining the vibrant curry filling with a flaky, buttery pastry crust. The result? A culinary masterpiece that seamlessly blends the exotic notes of Thai cuisine with the comforting familiarity of a classic pie. This recipe became a regular in our meal rotation – a delicious and convenient weeknight dinner, or a sophisticated dish to impress guests. I've adapted it over time, sometimes adding extra vegetables or tweaking the spices to suit my family's preferences, making it a truly versatile dish.
The process itself is surprisingly straightforward. The filling is essentially a simplified Thai green curry, where the fragrant blend of garlic, ginger, chili, and curry paste creates a base of exquisite flavors. Adding the tender chicken, creamy coconut milk, and subtly sweet sweet potato brings a beautiful balance of textures and tastes. The shortcrust pastry adds another layer of enjoyment, the golden-brown crust providing the perfect contrast to the creamy, spicy filling. This pie is perfect for a simple weeknight meal, or a more elegant weekend brunch. Its flavors are so appealing and comforting, it's hard to believe it's actually quite simple to make.
What makes this recipe truly special isn't just the delicious outcome but also its adaptability. Feel free to experiment! Swap the chicken for tofu for a vegetarian twist, add other vegetables like broccoli or peas, or adjust the level of spice to your liking. The beauty of this recipe lies in its ability to accommodate individual preferences and dietary restrictions. It's a blank canvas for your culinary creativity. Moreover, it’s a great meal prep option, which is perfect for those busy weeknights where you just don’t have the time to cook an elaborate dinner. The filling can be made ahead of time and stored in the refrigerator, and the pastry can be made even a day before baking.
This Thai chicken pie isn't just a recipe; it's a testament to the ability to create something delicious and comforting without spending hours in the kitchen. It's about finding that balance between healthy eating, family time, and personal enjoyment. For me, it represents a satisfying culmination of flavorful ingredients and simplicity – a perfect example of how delicious, sophisticated meals can be easily achievable, even for the busiest among us.
The beauty of this dish lies in its versatility. You can adapt it to your preferences and dietary needs. For example, you could easily make this a vegetarian dish by replacing the chicken with tofu or vegetables like mushrooms or eggplant. You could also add different vegetables, such as bell peppers, broccoli, or peas, to the filling. Don't be afraid to experiment with the spices either. If you prefer a milder curry, you can reduce the amount of chili. Or, if you like a spicier dish, you can add more chili or use a spicier curry paste.
This Thai chicken pie is a testament to the idea that delicious, homemade meals can be easy and efficient. It's a dish that I regularly make for my family, and it’s always a crowd-pleaser. I hope you'll give it a try and create your own version of this versatile and flavorful pie. It’s a recipe that seamlessly combines convenience, flavor, and nourishment – a perfect meal for any occasion.
