Red Thai Chicken Pie with Coconut Curry and Puff Pastry
A fusion comfort dish that transforms classic Thai red curry into a hearty pie. Tender chicken thighs are simmered with aromatic vegetables in rich coconut milk and red curry paste, then topped with buttery curry-spiced puff pastry. The filling features baby corn, sugar snap peas, and mushrooms for texture, while lemongrass and fish sauce provide authentic Thai depth. Perfect for weeknight dinners when you want something cozy yet exotic, this pie bridges the gap between British comfort food and Southeast Asian flavors.
Ingredients
- 4 tablespoons coconut oil, for frying
- 1 large yellow onion, thickly sliced into strips
- 1 leek leek, trimmed and thinly sliced
- 3 cloves garlic, minced
- 3 scallions scallions, cut horizontally into thirds
- 1 1-inch piece fresh ginger, finely grated
- 8 skinless, boneless chicken thighs, cut into chunks
- 2 tablespoons red Thai curry paste
- 2 tablespoons all-purpose flour
- 6 ounces baby corn, cut diagonally into thirdsbell peppers1:1vegetable
different texture and sweetness
- 3 ½ ounces sugar snap peas, cut diagonally into thirds
- 4 cups chestnut or shiitake mushrooms, cut into quarters
- 1 14 ounce can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon maple syrup
- 1 stick lemongrass
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
- 1 teaspoon Thai curry paste
- 4 tablespoons unsalted butter, at room temperature
- 1 12 ounce ready-rolled puff pastry
- 1 large egg, for egg wash
- 2 tablespoons sesame seeds
Instructions
- 1
Melt half the coconut oil in a large pan over medium-low heat and fry the onion until softened
- 2
Add the leek and fry for another minute
- 3
Add the scallions, garlic, and ginger, and fry until soft
- 4
Transfer this mixture to a dish and set aside
- 5
Add the remaining coconut oil to the pan and brown the chicken
- 6
Add the leek and onion mixture back in along with the curry paste, stir to coat and fry until fragrant
- 7
Sprinkle over the flour to coat everything and fry
- 8
Add the vegetables, coconut milk, fish sauce, and maple syrup and mix to combine
- 9
Bash the lemongrass with a pestle to release its aromas, then add to the pan and stir
- 10
Season with salt and pepper
- 11
Transfer the mixture into a 9-inch-wide dish and let cool to room temperature, then refrigerate
- 12
Heat the oven to 425°F
- 13
Mix curry paste with the butter until well combined
- 14
Roll out the puff pastry and spread the curry butter over one half
- 15
Fold the dry side over the buttered side and roll out to be slightly larger than your dish
- 16
Chill the pastry in the refrigerator for 10 minutes
- 17
Lay the pastry over the dish and fold any overhang inside the rim
- 18
Beat the egg with any remaining coconut milk and brush over the pastry
- 19
Sprinkle over the sesame seeds and cut a small cross in the middle of the pastry
- 20
Bake for around 30 minutes until the pastry is puffed and golden brown
- 21
Remove the lemongrass after slicing and serve
Tips
Reserve some coconut milk from the can to mix with the egg wash for extra richness on the pastry.
Bash the lemongrass with a pestle or rolling pin to release maximum aromatic oils before adding to the curry.
Chill the curry-buttered pastry before baking to prevent the butter from melting too quickly and ensure proper puffing.
Good to Know
Refrigerate leftovers for up to 3 days. The pastry may soften but can be crisped in a low oven.
Prepare the filling up to 2 days ahead and refrigerate. Add pastry and bake when ready to serve.
Serve hot with jasmine rice or a simple green salad to balance the rich curry flavors.
Common Mistakes
Don't skip chilling the pastry or it won't puff properly
Remove lemongrass before serving to avoid tough, inedible pieces
Substitutions
FAQ
Can I make this vegetarian?
Yes, substitute chicken with firm tofu or mixed vegetables and replace fish sauce with soy sauce or vegetarian mushroom sauce.
How long will this keep in the fridge?
Store covered in the refrigerator for up to 3 days. Reheat in a low oven to crisp the pastry.
Can I freeze this pie?
Freeze the unbaked assembled pie for up to 3 months. Bake from frozen, adding 10-15 extra minutes to cooking time.