Recipe: Thai green curry fish pie
Add some spice to your New Year with these delicious and easy-to-make Oriental dishes
This East-meets-West recipe is a mouthwateringly original dish. Either make four small pies or one large pie
What you'll need
200g raw prawns, peeled and de-veined
400g firm white fish such as haddock or cod, cubed
3 shallots, finely sliced
150g button mushrooms, sliced
3-4 tbsp Thai Taste Green Curry Paste
400ml coconut milk
½ tsp kaffir lime leaves
1 sheet puff pastry, fresh or thawed
Rice bran oil, for frying
1 egg, beaten
Heat the oil in a large pan and add the prawns. Cook until they’ve just turned pink and remove from the pan. Wipe the pan with kitchen paper and add a little more oil. Add the shallots and mushrooms, and cook for a couple of minutes until the shallots are soft and the mushrooms lightly browned.
Stir in the curry paste and cook for another minute. Add the fish and prawns to the pan and stir to coat with the curry paste. Add the coconut milk and kaffir lime leaves.
Reduce the heat to low and simmer for about 10 minutes.
Preheat oven to 200°C/400°F/gas 6.
Unroll the pastry sheet onto a lightly floured work surface. Set one of the pie dishes upside down onto the sheet and cut a circle about 1cm larger than the dish. Repeat four times.
Divide the fish mixture between the pie dishes. Brush the dish edge with water and place a pastry lid over the top of each dish, pressing firmly onto the pastry rims to seal. Cut some holes in the top to allow steam to escape.
Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry has puffed up and is golden brown. (If making one large pie cook for 20- 25 minutes.)
Serve the pies hot with a selection of vegetables.