THAI CHICKEN CURRY PIE

Serves 4 Prep 10 min Cook 30 min Bake 25-30 min

3 tbsp (45ml) vegetable oil

1 onion, finely sliced

1 clove garlic, crushed

1 tbsp (15ml) ginger, grated

2 tbsp (30ml) Thai red curry paste

1 tin coconut cream

600g boneless chicken thighs

1 tbsp (15ml) soy sauce

1 tsp (5ml) brown sugar

juice of 1 lime

1 cup (250ml) frozen peas

150g broccoli, cut into florets

2 tbsp (30ml) fresh coriander, chopped

250g shortcrust pastry

1 egg, lightly beaten

Heat the oil in a heavy-based saucepan and fry the onion, garlic and ginger until soft. Add the curry paste and coconut cream and bring to a simmer.

Add the chicken and cook gently for 15 minutes or until cooked through.

Add the soy sauce, brown sugar, lime juice and adjust the seasoning. Add the peas and broccoli and cook until broccoli is just tender. Remove from heat, add the coriander and set aside to cool.

Lightly dust a work surface with flour. Roll out the pastry to about 5mm thick.

Spoon the chicken curry into a large casserole dish or 4 individual porcelain bowls and cut out pastry lids to fit. Press down the edges to seal, brush the pastry with egg wash and make an incision in the centre for steam to escape.

Bake at 180°C for 25-30 minutes or until golden brown.

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