Thai red curry vegetable pie

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Thai red curry vegetable pie
  • 1 tablespoon vegetable oil
  • 4 tablespoon red curry paste
  • 4 green onions, chopped
  • 400 millilitre can coconut milk
  • 2 cup vegetable stock
  • 2 tablespoon cornflour
  • 200 gram green beans, trimmed and halved
  • 200 gram cauliflower, cut into bite size florets
  • 200 gram broccoli, cut into bite-size florets
  • 200 gram button mushrooms, quartered
  • 300 gram pumpkin, peeled and cut into bite-size pieces
  • 1 small bunch coriander, chopped roughly
  • 1 sheet puff pastry, thawed


Thai red curry vegetable pie
  • 1
    Preheat oven to 220°C (220°C fan-forced).
  • 2
    To make the filling; heat oil in saucepan over medium-high heat. Add curry paste and green onions; cook, stirring, for 3 minutes. Add coconut milk reserving 2 teaspoon for brushing pastry later. Bring to the boil and cook for 5 minutes until reduced and thickened slightly.
  • 3
    Combine stock and cornflour. Add to pan and stir until thickened. Add vegetables and coriander, return to boil and remove from heat.
  • 4
    To bake the pie, place filling in baking or pie dish and top with pastry. Brush pastry with remaining coconut milk. Bake for 25 to 30 minutes until pastry is puffed and golden. Serve.


Use a 2.5 litre capacity pie dish or baking dish.

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