- 8
Ingredients
- 1/4 c peanut oil
- 1-2 T green curry paste
- 1 T grated giner
- 3 shallots, finely chopped
- 1 small red chili, deseeded finely chopped
- 4 kaffir lime leaves, finely shredded
- 1 lemongrass stem, thinly sliced
- 2 baby eggplant, cut into 2 cm cubes
- 6 chicken thigh fillets, cut into 2cm cubes
- 1 c chicken stock
- 400 ml can coconut cream
- 2 baby bok choy, roughly chopped
- 1/2 c each Thai basil and coriander leaves
- 1 T cornflour, mixed with 2T water
- 4 sheets each, puff and shortcrust
- 1 egg beaten
Preparation
Step 1
Heat oil in a wok over medium high heat. Stir fry paste and ginger for 2 mintes. Add shallot, chilli, lime leaf, lemongrass and eggplant, stir fry 2 minutes. Add chicken and stirfry for 3-4 minutes, until browned. Add stock and coconut, bring to boil, then simmer 5 minutes until chicken is cooked. Strain, return liquid to wok, then toss strained ingredient in large bow with bok choy and herbs. Return wok to med high and boil liquid 5 minutes until slightly thickened. Stir in cornflour slurry to give a fairly runny gravy. Remove from heat, add to chicken mixture and cool.
Preheat oven to 200C. Cut lids from puff pastry to fit pie dishes. set aside. Line dishes with shortcrust, leaving some around the egdges. Spoon in filling, brush pastry edge with egg, press down lids, then trim. Brush with more egg. Cut small holes in centre for steam to rise. Bake for 25 minutes until puffed and golden. Serve with sweet chilli sauce.