Green Thai Chicken Curry Pies

Green Thai Chicken Curry Pies

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Your family will love the home-made taste of these green chicken curry pies - enough to feed four hungry tummies!

  • Recipe serves4 - 6
  • Preparation time10 minutes
  • Cooking time40 minutes


  • 15ml Peanut oil
  • 15ml Green curry paste
  • 400 ml Can coconut milk
  • 1 sachet KNORR Roast Chicken Gravy
  • 4 Chicken breast fillets, cubed
  • 800 g Butternut, deseeded, peeled, cut into 2cm pieces
  • 150 g Baby spinach leaves
  • 15 ml Fresh lime juice
  • 15 ml Brown sugar
  • 10 ml Fish sauce
  • 1 Egg, lightly whisked
  • 1 Roll ready-rolled puff pastry, thawed
  • 1 Cup Rocket leaves, to serve


  • Preheat oven to 200°C.
  • Heat oil in a large non-stick frying pan over high heat.
  • Add curry paste and cook, stirring, for 30 seconds.
  • Add chicken cubes and fry until lightly golden brown.
  • Add the coconut milk, KNORR Roast Chicken Gravy powder and bring to the boil.
  • Add the butternut and reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes or until tender.
  • Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts.
  • Remove from heat and set aside for 10 minutes to cool slightly.
  • Spoon the chicken mixture among four 250ml dishes.
  • Brush the edges of the dishes with egg.
  • Top each pie dish with a layer of pastry and lightly press the edges to seal.
  • Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie.
  • Brush the tops with egg.
  • Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed.
  • Remove from oven and serve with rocket.