Pumpkin Thai Curry Pot Pie recipe
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Ingredients
- 1 ½ tablespoons grapeseed oil 4 (5 ounce) chicken thighs, diced salt and ground black pepper to taste ¼ cup diced onion 3 tablespoons Thai red curry paste 2 tablespoons minced garlic 1 teaspoon harissa 1 teaspoon onion salt 1 teaspoon garlic powder 1 teaspoon cornstarch, or as needed 2 (14 ounce) cans coconut milk, divided 3 ½ cups peeled, cubed pumpkin 1 cup green peas ½ cup fresh green beans 1 small fresh red chile pepper, finely chopped 2 tablespoons dark brown sugar 1 tablespoon lime juice 1 tablespoon fish sauce 1 pinch sea salt 1 (10 ounce) can refrigerated biscuit dough 1 large egg, beaten
Nutrition Info
- 390.9 caloriescarbohydrate: 24.2 gcholesterol: 53.8 mgfat: 27.2 gfiber: 2.3 gprotein: 15.2 gsaturatedFat: 17.3 gservingSize: -sodium: 760 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Thai Curry Pot Pie
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder, cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
Bake in the preheated oven until biscuits are golden brown, about 20 minutes.