Thai Green Curry Pot Pie

Thai

Intermediate

Main Course

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Thai Green Curry Pot Pie
: A Comforting, Cross-Cultural Twist on a Classic

Name: ~Thai Green Curry Pot Pie~: A Comforting, Cross-Cultural Twist on a Classic
Total time: 37 min
Yield: 1
Cuisine: Thai
Ingredients: 350g Boneless chicken (small cubes) (Swap with tofu for veg); 2½ tbsp Thai green curry paste; 1½ cups Coconut milk; ½ cup Onion (sliced); 3 cloves Garlic (minced); 1 tsp Ginger (grated); ½ cup Carrot (thinly sliced); ½ cup Green beans; ½ cup Button mushrooms (sliced); 1 stalk Lemongrass (lightly crushed); 1 Kaffir lime leaf (optional but recommended); 1 tbsp Oil; as needed Salt; ½ tsp Sugar; 1 tsp Soy sauce; 1 tsp Lemon juice; 1 tbsp Fresh basil (torn); For the Pot Pie Topping:; 1 Puff pastry sheet (thawed); 1 Egg wash; 1 tsp Butter (for brushing edges of the dish)

37 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Thai Green Curry Pot Pie transforms the comfort of a classic Western-style pot pie with the bold aromatics of Thai cuisine. Creamy coconut milk, tender chicken or vegetables and fragrant ingredients like lemongrass, ginger and basil create a warm filling that sits beneath a crisp, buttery puff pastry crust. This dish merges the soothing heartiness of pot pie with the freshness, spice and vibrancy of Thai green curry. It’s ideal for family dinners, weekend indulgence, or even serving guests, thanks to its rich aroma and beautiful presentation. The recipe is also flexible — you can make it vegetarian, adjust the spice level or swap the puff pastry for a biscuit-style crust if preferred. The pot pie feels both luxurious and homely, giving you the satisfaction of pie with the brightness of Thai curry in every bite.

Ingredients

UNITSIngredients

350gBoneless chicken (small cubes) (Swap with tofu for veg)

2½ tbspThai green curry paste

1½ cupsCoconut milk

½ cupOnion (sliced)

3 clovesGarlic (minced)

1 tspGinger (grated)

½ cupCarrot (thinly sliced)

½ cupGreen beans

½ cupButton mushrooms (sliced)

1 stalkLemongrass (lightly crushed)

1Kaffir lime leaf (optional but recommended)

1 tbspOil

as neededSalt

½ tspSugar

1 tspSoy sauce

1 tspLemon juice

1 tbspFresh basil (torn)

For the Pot Pie Topping:

1Puff pastry sheet (thawed)

1Egg wash

1 tspButter (for brushing edges of the dish)

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30 mins
intermediate

Follow
Directions

Description - Step 1

Prep the Vegetables & Chicken

Slice onions, chop vegetables and cube the chicken. Set aside.

Step 1

Prep the Vegetables & Chicken

4 Minutes

Step 2

Sauté Aromatics

3 Minutes

Step 3

Cook the Green Curry Paste

2 Minutes

Step 4

Add Chicken & Vegetables

4 Minutes

Plate it up!

Plating Instructions

Serve individual pot pies in mini ramekins or slice the large pie into neat squares.
Top with a fresh basil leaf for colour contrast.

Pairing Instructions

Pair with a crunchy Asian slaw, cucumber salad or jasmine rice for a heartier meal.

Garnishing Instructions

Garnish with lime zest, basil or thin chilli slices for a pop of freshness and colour.