Thai green chicken curry pies

Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

  • 1 hr 25 mins cooking
  • Makes 4 Item
  • Print


Thai green chicken curry pies
  • 1 tablespoon vegetable oil
  • 500 gram chicken thigh fillets, chopped coarsely
  • 1 potato (200g), chopped coarsely
  • 1 tablespoon thai green curry paste
  • 2/3 cup (160ml) light coconut milk
  • 2/3 cup (160ml) water
  • 1 tablespoon lime juice
  • 100 gram green beans, trimmed, chopped coarsely
  • 2 tablespoon finely chopped fresh coriander
  • 2 sheets shortcrust pastry
  • 1 egg, beaten lightly


Thai green chicken curry pies
  • 1
    Heat oil in large saucepan; cook chicken, stirring, until browned. Add potato and paste; cook, stirring, until fragrant. Add coconut milk, the water and juice; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and coriander; season to taste. Cool 30 minutes.
  • 2
    Preheat oven to 200°C/400°F. Oil four holes of six-hole (¾-cup/180ml) texas muffin pan.
  • 3
    Cut four 13cm (5¼-inch) rounds and four 9cm (3¾-inch) rounds from pastry. Line base and side of pan holes with larger rounds. Divide chicken mixture between pastry cases.
  • 4
    Brush one side of smaller rounds with egg. Place egg-side down over filling. Press edges to seal; brush tops with egg. Use pastry scraps to decorate pies. Bake pies about 45 minutes or until browned lightly.

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