Malaysian chicken curry and leek pie with coconut, lime and karffir lime leaves

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, shredded
  • 1 tsp ready-made Malaysian curry paste (I use the ‘A1’ brand)
  • 1 cup of coconut milk
  • juice of 1 lime
  • 2 tbsp. desiccated coconut
  • 5 deveined, and finely sliced kaffir lime leaves
  • 1 tbsp. potato starch (or corn flour), mix in 3 tbsp. of water
  • 1 tbsp. cooking oil
  • salt and pepper to taste

Method

  • In a deep frying pan, bring cooking oil to medium heat; add onion and leek; stir fry until aromatic
  • Add chicken and curry paste, sauté briefly; add coconut milk, bring to a slow boil
  • Add carrot, shredded coconut and kaffir lime leaves; simmer for 5 minutes or until the carrot is soft
  • 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 (and sides) of the pie; and cut out the puff pastry into discs for the top of the pie.  I used a muffin tin to hold more fillings.
  • 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.) 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
Malaysian chicken curry and leek pie with coconut, lime and karffir lime leaves
Malaysian chicken curry and leek pie with coconut, lime and karffir lime leaves

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