Ingredients- Chicken, diced 250 g
- Thai-Choice Green Curry Sauce 1 can (290 g)
- Carrots, diced 50 g
- Potato, diced 50 g
- Thai-Choice Minced Sweet Basil 2 tsp
- Cornstarch 2 Tbsp
- Water 2 Tbsp
- Ready made pie puff 180 g (1 piece)
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Directions- Heat Thai-Choice Green Curry Sauce in a pot, add potato and carrot and stir for 5 minutes or until cooked.
- Dissolve cornstarch in water and set aside.
- Add chicken, Thai-choice Minced Sweet Basil and cornstarch into curry sauce, stir until cooked and set aside.
- Lin pie mould with pastry, fill with green curry chicken stuffing and cover with pastry.
- Preheat the oven to 250C and then bake the pie for 20 minutes or until cooked.
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