Name: Pumpkin Thai Curry Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Grapeseed oil - 1 ½ tablespoons; Chicken thighs, diced - 4 (5 ounce); Salt and ground black pepper to taste - 4 (5 ounce); Diced onion - ¼ cup; Thai red curry paste - 3 tablespoons; Minced garlic - 2 tablespoons; Harissa - 1 teaspoon; Onion salt - 1 teaspoon; Garlic powder - 1 teaspoon; Cornstarch, or as needed - 1 teaspoon; Coconut milk, divided - 2 (14 ounce) cans; Peeled, cubed pumpkin - 3 ½ cups; Green peas - 1 cup; Fresh green beans - ½ cup; Fresh red chile pepper, finely chopped - 1 small; Dark brown sugar - 2 tablespoons; Lime juice - 1 tablespoon; Fish sauce - 1 tablespoon; Sea salt - 1 pinch; Refrigerated biscuit dough - 1 (10 ounce) can; Egg, beaten - 1 large

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Thai Curry Pot Pie

1. Grapeseed oil - 1 ½ tablespoons

2. Chicken thighs, diced - 4 (5 ounce)

3. Salt and ground black pepper to taste - 4 (5 ounce)

4. Diced onion - ¼ cup

5. Thai red curry paste - 3 tablespoons

6. Minced garlic - 2 tablespoons

7. Harissa - 1 teaspoon

8. Onion salt - 1 teaspoon

9. Garlic powder - 1 teaspoon

10. Cornstarch, or as needed - 1 teaspoon

11. Coconut milk, divided - 2 (14 ounce) cans

12. Peeled, cubed pumpkin - 3 ½ cups

13. Green peas - 1 cup

14. Fresh green beans - ½ cup

15. Fresh red chile pepper, finely chopped - 1 small

16. Dark brown sugar - 2 tablespoons

17. Lime juice - 1 tablespoon

18. Fish sauce - 1 tablespoon

19. Sea salt - 1 pinch

20. Refrigerated biscuit dough - 1 (10 ounce) can

21. Egg, beaten - 1 large

How to cook deliciously - Pumpkin Thai Curry Pot Pie

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until biscuits are golden brown, about 20 minutes. Unknown