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What you’ll need

chicken thigh

300g chicken thigh

oil

2 tablespoon vegetable oil

garlic

2 cloves garlic cloves, peeled and finely chopped

ginger

3cm piece ginger, finely chopped

curry powder

2 teaspoons thai green curry paste

coconut milk

1 can coconut cream

chicken stock

½ cup chicken stock

Kaffir lime leaves

2 lime leaves

lemongrass

1 stem lemongrass, sliced in half lengthways and bruised with the back of your knife

pumpkin

1 cup pumpkin, peeled and roughly chopped

flour

1 tablespoon The Healthy Baker Plain Flour

Pastry

puff pastry

1 quantity puff pastry

eggs

1 egg

whipped cream

1 tablespoon cream

1

Cut the chicken into small 3cm pieces. Heat the oil in a large, heavy-based pan and add the onion, garlic and ginger.

2

Fry for a few minutes, until soft and aromatic. Stir in the curry paste and cook for another minute or two

3

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.

4

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.

5

Check that the flavours are balance. Add a little salt, a touch or brown sugar or a squeeze of lime juice as needed.

6

Place the filling in the fridge to chill

7

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.

8

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

9

Serve with a crunchy green iceberg wedge salad