Creamy Red Thai Curry Pot Pies

  • cooking time
    30 m
  • serves
500 g
Chicken breast, diced
¼ cup
Thai red curry paste (75g)
375 mL
Carnation Light & Creamy Cooking Milk
1/3 cup
chopped coriander
¾ cup
frozen peas, defrosted (90g)
2 sheets
reduced fat puff pastry (or 6 sheets filo pastry)


  1. Preheat oven to 220°C/200°C fan-forced. Place chicken and curry paste in a bowl. Toss to coat.

  2. Heat a non-stick frying pan over medium-high heat. Spray with oil; add chicken. Cook for 5 minutes or until just starting to brown. Add combined CARNATION Light & Creamy Coconut Flavoured Cooking Milk and cornflour. Cook, stirring, for 5 minutes or until sauce thickens; add coriander and peas. Divide chicken between 4 x 1 1/3 cup-capacity ovenproof dishes.

  3. Cut 4 circles to fit top of dishes from pastry sheets. Place pastry circles over chicken mixture to cover, pressing edges to seal. Spray with oil. Bake for 20 minutes or until golden and puffed.


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