Green Curry Pot Pie Recipes

GREEN-CURRY CHICKEN POTPIE

Steps:

• Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
• Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
• Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
• Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN

Steps:

• Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
• Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

Steps:

• Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
• Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
• Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

GREEN CURRY VEGGIE POT PIES

Steps:

• Preheat oven to 425 F (225 C). Grease a round baking dish.
• Heat oil in a large pan over medium-high heat. Add onions and saut 1-2 minutes, until translucent.
• Stir in green curry paste, mashing to combine. Pour in coconut milk and bring to a simmer.
• Add the carrots, broccoli, green beans, mushrooms, fennel, and veggie stock and bring to a boil.
• Whisk the cornstarch slurry into the sauce.
• Mix in the peas, bring back to a boil, then reduce heat and cook for 5-10 minutes.
• Remove from heat and transfer to a greased baking dish.
• Lightly flour a clean work surface. Roll out puff pastry into large circle to fit the baking dish.
• Fit dough over baking dish. Crimp edges. Trim edges. Pierce dough with a knife.
• Brush the pastry with egg wash.
• Bake for 25-30 minutes until pastry is golden.
• Let cool before serving.Enjoy!