Thai Coconut Curry Pie

This innovative dish combines the comforting flavors of a classic Australian meat pie with the vibrant spices of Thai coconut curry. The flaky pastry encases a rich filling of tender chicken, aromatic herbs, and creamy coconut milk, offering a delightful fusion of textures and tastes that is sure to please. Perfect for a hearty dinner, this recipe is also easy to prepare, making it suitable for both novice and experienced cooks.

Ingredients:

• 1 pre-made shortcrust pastry
• 500g chicken breast, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, diced
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup fresh spinach
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until translucent.
3. Add the diced chicken and cook until browned, about 5-7 minutes.
4. Stir in the red bell pepper and carrot, cooking for an additional 3-4 minutes.
5. Add the coconut milk, red curry paste, fish sauce, and brown sugar. Stir to combine and let simmer for 10 minutes until the sauce thickens.
6. Fold in the fresh spinach and lime juice, then season with salt and pepper to taste. Remove from heat and allow to cool slightly.
7. Roll out the shortcrust pastry and line a pie dish with it. Pour the chicken filling into the pastry shell.
8. Cover with another layer of pastry, sealing the edges. Cut slits in the top for steam to escape.
9. Brush the top with beaten egg and bake in the preheated oven for 25-30 minutes or until golden brown.
10. Let it cool for a few minutes before slicing and serving.