Green Curry Pot Pie

Looking for a creative twist on a classic comfort food? This Green Curry Pot Pie combines the rich, aromatic flavors of Thai green curry with the golden, flaky crust of a traditional pot pie. Perfect for family dinners or special occasions, this dish is both hearty and exotic, packed with tender chicken, fresh herbs, and vibrant vegetables. The puff pastry topping adds an irresistible crunch, while the creamy curry base provides a flavorful, spicy kick. Customize the recipe with your favorite protein or turn it into individual servings for a personalized touch. Let this fusion of flavors elevate your next meal!

Serves 2

Ingredients

• 1 (13.5-ounce) can coconut milk (about 1 ½ cups / 400 ml)

• ¼ cup green curry paste, or to taste (60 g)

• 1 lb chicken thighs, sliced into bite-sized pieces (450 g)

• ¼ cup bamboo shoots, sliced (optional) (40 g)

• ¼ cup heart of palm, sliced (optional) (40 g)

• ¼ cup krachai (optional) (30 g)

• 5 makrut lime leaves, torn 3–4 times to release their oils, or to taste

• 1–2 Japanese eggplants, cut into 1-inch-thick coins (halve or quarter larger pieces) (about 300–400 g)

• 1 cup Thai basil leaves, cleaned and picked (20 g)

• ¼ cup long Thai chili, sliced thinly crosswise (30 g)

• 1 tablespoon palm sugar, or to taste (15 g)

• 1 tablespoon fish sauce, or to taste (15 ml)

• 1 sheet puff pastry or pie crust (store-bought or homemade)

• 1 egg, beaten (for egg wash)

Garnish:

• Thai basil leaves or edible flowers

Instructions

Prepare the Green Curry Base:

1. In a medium-sized pot over medium-high heat, heat ¼ cup of coconut milk until it bubbles and the oil begins to separate.

2. Add the green curry paste and cook until fragrant and the color intensifies, about 1 minute.

3. Stir in the chicken and cook for about 5 minutes, or until the meat is no longer pink.

4. Pour in the remaining coconut milk and bring it to a boil. Add the eggplant, along with any additional ingredients such as heart of palm, bamboo shoots (if using), and krachai. Cook until the vegetables are tender, about 5 minutes.

5. Lower the heat and stir in the makrut lime leaves, Thai basil, and long chili.

6. Season with palm sugar and fish sauce. Turn off the heat and set the mixture aside.

Assemble the Pot Pie:

1. Preheat the oven to 400°F (200°C).

2. Pour the green curry chicken mixture into an oven-safe baking dish (a 9x13-inch dish works well or 8-10 oz oven safe bowls).

3. Roll out the puff pastry or pie crust and lay it over the dish, trimming any excess. Crimp the edges to seal, and cut a few small slits in the pastry to allow steam to escape.

4. In a small bowl, whisk the egg and brush it over the pastry for a golden finish.

5. (Optional) Decorate the pastry by arranging small Thai basil leaves or edible flowers on top.

Bake:

1. Bake in the preheated oven for 20–25 minutes, or until the crust is puffed and golden brown.

2. Serve hot.

Tips:

• The curry can be made ahead of time for convenience.

• Substitute other proteins like tofu or beef for variety.

• Create individual portions by baking in smaller oven-safe dishes.