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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tempting chicken dish that is quick to prepare. From Super Food Ideas magazine. June 2012. Ingredients:
1 tablespoon rice bran oil |
750 g chicken thigh fillets, trimmed & chopped |
1 onion, brown, halved & sliced |
2 tablespoons thai panang curry paste |
2 tablespoons flour, plain |
270 ml coconut milk |
1/2 cup chicken stock |
1/2 cup peas, frozen |
125 g baby corn, sliced diagonally |
1 tablespoon lime juice |
1 tablespoon brown sugar |
2 teaspoons fish sauce |
1 sheet frozen puff pastry, partially thawed |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 200 degrees Celsius. Heat oil in a deep frying pan over a medium heat. Add chicken. Cook stirring for 5 - 7 minutes or until browned. Transfer to a bowl.
2. Add onion to pan. Cook stirring for 3 - 4 minutes or until onion has softened. Add curry paste. Cook stirring for 1 minute or until fragrant. Add flour. Stir 1 minute. Add coconut milk and stock. Stir to combine. Bring to boil. Remove from heat. Stir in chicken, peas, corn, lime juice, sugar and fish sauce.
3. Spoon chicken mixture between 4, 1 cup capacity baking dishes or ramekins. Cut pastry into 4 squares. Top dishes with pastry, pressing edges to seal. Brush with egg. Using a small sharp knife, make a slit in the top of each pie.
4. Bake 20 - 25 minutes or until pastry is golden and puffed.
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