What you’ll need
300g chicken thigh
2 tablespoon vegetable oil
2 cloves garlic cloves, peeled and finely chopped
3cm piece ginger, finely chopped
2 teaspoons thai green curry paste
1 can coconut cream
½ cup chicken stock
2 lime leaves
1 stem lemongrass, sliced in half lengthways and bruised with the back of your knife
1 cup pumpkin, peeled and roughly chopped
1 tablespoon The Healthy Baker Plain Flour
Pastry
1 quantity puff pastry
1 egg
1 tablespoon cream
Cut the chicken into small 3cm pieces. Heat the oil in a large, heavy-based pan and add the onion, garlic and ginger.
Fry for a few minutes, until soft and aromatic. Stir in the curry paste and cook for another minute or two
Add the chicken, increase heat and cook for five minutes. Add the coconut cream, stock, lime leaves, lemongrass and pumpkin. Bring to a simmer and cook for 25 minutes, or until pumpkin is tender.
Whisk the flour into the filling mixture and stir for a few minutes so everything can thicken up a little. Remove from heat and fish out the lemongrass and lime leaves.
Check that the flavours are balance. Add a little salt, a touch or brown sugar or a squeeze of lime juice as needed.
Place the filling in the fridge to chill
Preheat over to 200C. Transfer the pie filling to a large oven-proof baking dish then roll out a large disc of puff pastry, about $2 thickness to cover the baking dish. Drape this over the top, trim edges and crimp down with the tines of a fork.
Whisk together the egg and cream and brush the pie with the egg wash. Put the pie in the oven for 35 minutes or until pastry is golden
Serve with a crunchy green iceberg wedge salad
