Malaysian chicken curry and leek pie

Malaysian chicken curry and leek pie

1. Malaysian Curry filling

Ingredients

  • 250g diced chicken thigh fillet
  • 1 large onion, sliced
  • 5 inch of leek (white part only), sliced
  • 1/2 carrot, julienne
  • 1 pack of Malaysian curry paste (approximately 230g, I use the ‘A1’ brand)
  • 1 cup of coconut milk
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • 2 tbs shredded coconut
  • 5g  finely sliced kaffir lime leaves
  • 1 tbs potato starch, mix well in 2 tbs water
  • 1 tbs cooking oil
  • salt and pepper to taste

Method

  • In a deep frying pan, bring cooking oil to medium heat; add onion & leek; cook for 3-5 minutes or until near caramelization
  • Add chicken, pan fry until browned
  • Add carrot, Malaysian curry paste, coconut milk, fish sauce, shredded coconut and kaffir lime leaves; simmer for 10 minutes
  • Add lime juice, then the potato starch mixture; gently cook the curry until the curry turns thick (takes about 10-20 seconds)
  • Add salt and pepper to taste; remove the curry from heat to cool.

2. Curry Pie

  • Ready-made puff pastry, defrosted
  • Ready-made shortcrust pastry, defrosted
  • 1 egg, lightly beaten
  • Depending on the size of the pie tins you use –  cut out the short crust pastry into discs for the base of the pie; and cut out the puff pastry into discs for the top of the pie.  For this instant I used a muffin tin to hold more fillings because I really like Malaysian curry.
  • Once the base of the pie is laid out and filled, brush a little egg on the edge before laying the puff pastry, and press down gently – this will seal better;  don’t forget to ‘poke’ a hole in the puff pastry to allow the release hot steam during the baking.  You may like to press a few patterns on the edges (use folk, fingers etc.) Sometimes I use my icing tips!

The pies took 45 minutes in a preheated oven at 180c to bake.

Malaysian curry paste, A1 brand
Malaysian curry paste, A1 brand
Kaffir lime leaves
Kaffir lime leaves

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