Thai Green Curry Pie
Thai Green Curry but in a pie! What not to love? Featuring a fragrant, spicy sauce and lots of healthy veggies. It's a unique take on a classic Thai dish.
Servings 2
Calories 1369kcal
Ingredients
- 1 teaspoon coconut oil
- 3 tablespoon Thai green curry paste
- 1 kaffir lime leaf
- 1 tablespoon 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 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon coconut sugar
- 320 g puff pastry - rolled to about 3mm thick, or use pre-made and pre-rolled
- 2 tablespoon 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 teaspoon 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 tablespoon 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 tablespoon 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 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon 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 tablespoon oat milk
- Place in the oven and cook for around 15 minutes, or until all the pastry has gone golden-brown.
Nutrition
Calories: 1369kcal | Carbohydrates: 99g | Protein: 28g | Fat: 97g | Saturated Fat: 45g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Sodium: 1524mg | Potassium: 914mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9061IU | Vitamin C: 60mg | Calcium: 157mg | Iron: 8mg