Thai Green Curry Chicken Pot Pie Recipe

Jan 14, 2021Jan 15, 2021 • Dining, General

Our magical green curry pot pie rotating on all angles!

Thai green curry is without a doubt, a favorite for many when it comes to Thai cuisine! Those who graduate from eating the usual order of Pad Thai or Pad See Ew, will explore the soup and curry realm by often starting with Thai green curry as it is considered to be one of the milder of Thai curries (of course this can be altered). For this month, as we celebrate International Pie Day, Team ThailandInsider has decided to make our version of this renowned curry dish with a twist, by turning into a pie!

As Thais typically eat curries with rice, they also accompany curries with roti (similar to Indian naan bread) as well. Roti is more often eaten as a dessert, drizzled with condensed milk and sprinkled with sugar. For this recipe, rather than using a pie crust, we opted to top our pie filling with the roti pasty. Let’s just say that the crispy buttery crunch was a perfect pairing to our savory curry.

Here’s a video from Team ThailandInsider as we made the Green Curry Pot Pie without a recipe! Of course we have have a full recipe listed down below for you, but we thought it would be great fun to make this staple Thai dish by eyeballing ingredients and going off of what our mothers’ shared with us in our own kitchens growing up. Be sure to turn up the volume for some ASMR magic!

Ingredients
1 can of coconut milk
3 tablespoons of green curry paste (we used store bought)
1 lb of boneless chicken thigh meat, skinless, and cut into 1 inch pieces **
2 tablespoons of palm sugar (granulated sugar can be used)
2 tablespoons of fish sauce
1 1/2 cups of canned bamboo shoots
1 cup of canned baby corn
6-7 Thai eggplants (if available), cut into fourths
1 cup of Thai basil leaves
3-4 Thai chilies julienend
2-3 teaspoons of oil (vegetable/canola/corn)
1 package of roti pasty (typically comes with 5-6 pieces)

** You can easily swap out for other proteins and add other vegetables you prefer.

Instruction
Using a deep saucepan or a medium pot, heat on medium
Add oil and curry paste
Stir until bubbly (don’t let this burn)
Add half a can coconut milk, continue to stir and bring to a simmer
Cook for about 2-3 minutes. The aromatics should start to tingle your nose
Add chicken to the mixture and stir
Pour the rest of the coconut milk as chicken is cooking
Add palm sugar and fish sauce and let this simmer for 15 minutes or until chicken is nice and tender
If too thick, add room temperature water to dilute a bit. We don’t want something soupy!
Add Thai egg plants, bamboo shoots, baby corn
Stir in ingredients and bring curry to a boil
Turn off heat and add basil leaves
Taste curry and add more fish sauce and/or sugar if needed
Top with julienned Thai chilies for garnish
Scoop curry into a small ramekin or soufflé dish
Fill the bowl with curry and place the roti pasty on top
Cut of excess roti batter and brush melted butter on top and sides
Preheat oven to 375 degrees Fahrenheit
Bake for 15-20 minutes (or until roti is a crispy golden brown)
** Another great option is to air fry for ten minutes at 400 degrees F
Remove from oven and enjoy!