Ingredients
1 tbs olive oil
1kg diced chicken thigh fillets
300g Gold sweet potato, cut into 2.5cm pieces
2 tablespoons Thai green curry paste
270ml can coconut cream
2 teaspoons brown sugar
2 teaspoons tsp fish sauce
2 teaspoons cornflour
1 tablespoon lime juice
150g green beans, trimmed, chopped
3 sheets frozen shortcrust pastry, just thawed
2 sheets frozen puff pastry, just thawed
Method
- Heat oil in a large saucepan over high heat. Add chicken and cook until browned all over.
- Add sweet potato and curry paste, and cook until fragrant.
- Stir in coconut cream, sugar and fish sauce and bring to the boil.
- Reduce heat to low and simmer until potato is tender and sauce thickens.
- Mix cornflour with lime juice in a small bowl.
- Add to chicken mixture and cook, stirring, until mixture boils and thickens.
- Season
- Remove from heat and stir in beans.
- Set aside for 30 minutes to cool.
- Preheat oven to 200°c.
- Lightly grease 6 x 12cm pie tins.
- Halve shortcut pastry sheets diagonally and use to line tins, trimming excess.
- Fill with chicken mixture.
- Cut 6 x 12.5cm rounds from puff or rough pastry sheets.
- Place over filling, pressing edges with a fork to seal. Brush tops with soy milk.
- Decorate, using trimmed pastry, if desired.
- Bake for 45 minutes or until golden.
- Serve.
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