Red Thai chicken curry pie recipe

Method

1. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a medium heat. Add the ginger, garlic, half the coriander and the Thai red curry paste and fry for 2-3 mins until fragrant and lightly caramelised. Add the coconut milk to the pan, stir to combine. Toss the chicken in cornflour, then mix into the sauce. Cover with a lid and simmer for 20 mins, stirring occasionally, until the chicken is cooked throughout. Remove from the heat, take off the lid and set aside to cool for 5 mins before stirring through the sugar, lime zest and juice, the red pepper, baby corn, mangetout and red onion.Preheat the oven to gas 5,190°C, fan 170°C.
2. Unroll the pastry and carefully drape it over the frying pan or casserole dish, then trim the edges with a sharp knife. Push a skewer into the centre of the pie and wiggle in a circular motion to create a steam hole. Brush the pastry with the egg to glaze and use the excess pastry to cut out letters for a message of your choice, if you like. Glaze the letters.
3. Bake on the middle shelf of the oven for 35-40 mins until the pastry is evenly golden. Leave to cool for 5 mins before sprinkling with coriander.
4. Steam the Tenderstem broccoli and serve with the pie topped with sliced red chilli and spring onion.

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