Thai curry chicken pies

Thai curry chicken pies


Turn the everyday into something special with these tempting chicken pies.

The ingredient of Thai curry chicken pies

  1. 1 tbsp Alfa One rice bran oil
  2. 750g chicken thigh fillets, trimmed, chopped
  3. 1 brown onion, halved, sliced
  4. 2 tbsp Thai Panang curry paste
  5. 2 tbsp plain flour
  6. 270ml can coconut milk
  7. 1/2 cup Massel chicken style liquid stock
  8. 1/2 cup frozen peas
  9. 125g fresh baby corn, sliced diagonally
  10. 1 tbsp lime juice
  11. 1 tbsp brown sugar
  12. 2 tsp fish sauce
  13. 1 sheet frozen puff pastry, partially thawed
  14. 1 egg, lightly beaten

The instruction how to make Thai curry chicken pies

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Heat oil in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a bowl.
  2. Add onion to pan. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour. Stir for 1 minute. Add coconut milk and stock. Stir to combine. Bring to the boil. Remove from heat. Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
  3. Spoon chicken mixture between four 1 cup-capacity baking dishes or ramekins. Cut pastry into 4 squares. Top dishes with pastry, pressing edges to seal. Brush with egg. Using a small, sharp knife, make a slit in the top of each pie. Bake for 20 to 25 minutes or until pastry is golden and puffed. Serve.

Nutritions of Thai curry chicken pies

calories: 684.018 calories
calories: 42.2 grams fat
calories: 20.8 grams saturated fat
calories: 31.2 grams carbohydrates
calories: 44 grams protein
calories: 220 milligrams cholesterol
calories: 1003 milligrams sodium
calories: NutritionInformation

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