We're always stoked when we experiment with food flavours and traditions, and come out with something rad at the end of it - that's how we feel about our Thai green curry pie. Sure, it's a little strange, but we think it's delicious and you should taste it before you judge it!
A classic vegetable and tofu Thai green curry, served inside a dish with a pie top crust. To keep things quick and simple we used shop-bought puff pastry...we know it's kinda cheating, but you can get such good quality, cheap (and vegan) pre-made stuff, that it's hard to argue with.
We think our Thai green curry paste is worth putting the effort in for though, but if you just want to use your favourite vegan packet/jar paste, you do you.
So here it is, our Thai green curry pie...
Thai Green Curry Pie
Ingredients
- 1 tsp coconut oil
- 3 tbsp Thai green curry paste
- 1 kaffir lime leaf
- 1 tbsp ginger - finely chopped
- ½ stick lemongrass - bashed
- 400 ml coconut milk
- 125 g chestnut mushrooms - quartered
- 1 large carrot - peeled and sliced
- 125 g broccoli - chopped into small florets
- 200 g extra-firm tofu - pressed for at least an hour
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp coconut sugar
- 320 g puff pastry - rolled to about 3mm thick, or use pre-made and pre-rolled
- 2 tbsp oat milk
Instructions
- Take your pastry out of the fridge to get it to room temperature (roll once it's at room temperature if you haven't bought pre-rolled).320 g puff pastry
- Pre-heat your oven to gas mark 4/180c.
- Put half the coconut oil in a wok and bring it up to a medium-high heat.1 tsp coconut oil
- Add the tofu and fry on each side for a few minutes until golden.200 g extra-firm tofu
- Set the tofu aside for now.
- Put the wok back on the hob, chuck in the rest of the oil and add your paste once hot and stir for a minute, until fragrant.3 tbsp Thai green curry paste
- Add the kaffir lime leaf, ginger, lemongrass and a couple of tablespoons of the coconut milk, then stir together for a minute.1 kaffir lime leaf, 1 tbsp ginger, ½ stick lemongrass, 400 ml coconut milk
- Stir in the vegetables and remaining coconut milk.125 g chestnut mushrooms, 1 large carrot, 125 g broccoli, 400 ml coconut milk
- Bring to the boil and then reduce to a simmer.
- Simmer for 5 minutes, stirring frequently.
- Add the soy sauces, coconut sugar, and tofu.1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp coconut sugar
- Stir frequently and simmer it for another 5 minutes.
- Give it a taste and add a bit more sugar if it's too spicy or more paste if it's not flavourful enough (shop-bought paste generally sucks and needs more).
- Remove the kaffir lime leaf and lemongrass.
- Serve into two 24cm pie dishes.
- Cut your pastry into two and cover each pie dish with a half.
- Trim any excess pastry, leaving about 1cm overhang, which you should pinch to the edge of the dishes (save any excess pastry and do something cool with it).
- Slice a couple of small slits into the top of the pies so steam can escape during cooking.
- Brush the tops with oat milk.2 tbsp oat milk
- Place in the oven and cook for around 15 minutes, or until all the pastry has gone golden-brown.
Leave a Comment