Thai Green Curry Fish Pie
Member recipe

Thai Green Curry Fish Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 1 - 4 Pies

This East-meets-West recipe is a mouthwateringly original dish. Either make four small pot pies or one large pie.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • Thai Taste Rice Bran Oil, for frying
  • 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 Thai Taste Coconut Milk
  • 1/2 tsp Thai Taste Kaffir Lime Leaves
  • 1 sheet puff pastry, fresh or thawed
  • 1 egg, beaten

Method

    1. Heat the oil in a large pan and add the prawns. Cook until 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 mushrooms lightly browned.
    2. 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.
    3. Reduce the heat to low and simmer for about 10 minutes.
    4. Preheat oven to 200C, Fan oven 180C, Gas Mark 6.
    5. 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.
    6. 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.
    7. Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry is puffed and golden brown. (If making one large pie cook for 20- 25 minutes).
    8. Serve the pies hot with a selection of vegetables.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.