Red curry chicken pot pies

Red curry chicken pot pies

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The ingredient of Red curry chicken pot pies

  1. 1 onion, chopped
  2. 1 tablespoon oil
  3. 1 tablespoon red curry paste
  4. 400ml coconut milk
  5. 1 cup (250ml) water
  6. 8 chicken thigh fillets, quartered
  7. 500g sweet potato, chopped
  8. 1 bunch broccolini, in short lengths
  9. 2 tablespoons brown sugar
  10. 2 teaspoons fish sauce
  11. 1 lime, juiced
  12. 4 sheets ready rolled puff pastry
  13. 1 egg, beaten
  14. Sesame seeds, to sprinkle

The instruction how to make Red curry chicken pot pies

  1. Saute 1 onion, chopped in 1 tablespoon oil in a frying pan. Add 1 tablespoon red curry paste, 400ml coconut milk, 1 cup (250ml) water, 8 chicken thigh fillets, quartered and 500g sweet potato, chopped. Cook 10-15 minutes.
  2. Stir in 1 bunch broccolini, in short lengths, 2 tablespoons brown sugar, 2 teaspoons fish sauce and 1 lime, juiced, and cook for 2 minutes. Set aside. Spoon mixture into 4 x 2 cup (500ml) ovenproof bowls or dishes. Preheat oven to 220u00b0C.
  3. Cut 20cm squares from 4 sheets ready rolled puff pastry. Brush dish rim with beaten egg. Place pastry over the dish. Seal edges. Cut slits for steam. Brush with egg and sprinkle with sesame seeds. Bake for 20 minutes.

Nutritions of Red curry chicken pot pies

fatContent: 1277.933 calories
saturatedFatContent: 76 grams fat
carbohydrateContent: 42 grams saturated fat
sugarContent: 84 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent:
cholesterolContent: 59 grams protein
sodiumContent: 300 milligrams cholesterol

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