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Red Thai chicken curry pie recipe

Red Thai chicken curry pie recipe

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Takes your pies to the next level with this vibrant Thai red curry chicken filling. Add your veggies just before baking for extra crunch. This is gently spiced, so the whole family can enjoy! See method

  • Serves 6
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 509 calories / serving
  • Dairy-free


  • 1 tbsp vegetable oil
  • 5cm thumb-sized piece ginger, finely chopped
  • 3 large garlic cloves, finely crushed
  • 30g coriander, finely chopped
  • 200g jar red Thai curry paste
  • 400ml tin coconut milk
  • 600g pack boneless, skinless chicken thigh fillets, cut into 3cm chunks
  • 1 tbsp cornflour
  • 1 tsp soft light brown sugar
  • ½ lime, zest and juiced
  • 1 red pepper, deseeded and cut into 3cm chunks
  • 2 x 190g packs stir-fry medley
  • 1 red onion, roughly chopped
  • 320g pack Tesco ready-rolled shortcrust savoury pastry
  • 1 free-range medium egg, lightly beaten, to glaze
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    15g 77%
  • Sugars

    9g 10%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 27.4g Protein 24.6g Fibre 3.5g


1. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a medium heat. Add the ginger, garlic, half the coriander and the Thai red curry paste and fry for 2-3 mins until fragrant and lightly caramelised. Add the coconut milk to the pan, stir to combine. Toss the chicken in cornflour, then mix into the sauce. Cover with a lid and simmer for 20 mins, stirring occasionally, until the chicken is cooked throughout. Remove from the heat, take off the lid and set aside to cool for 5 mins before stirring through the sugar, lime zest and juice, the red pepper, baby corn, mangetout and red onion.Preheat the oven to gas 5,190°C, fan 170°C.

2. Unroll the pastry and carefully drape it over the frying pan or casserole dish, then trim the edges with a sharp knife. Push a skewer into the centre of the pie and wiggle in a circular motion to create a steam hole. Brush the pastry with the egg to glaze and use the excess pastry to cut out letters for a message of your choice, if you like. Glaze the letters.

3. Bake on the middle shelf of the oven for 35-40 mins until the pastry is evenly golden. Leave to cool for 5 mins before sprinkling with coriander.

4. Steam the Tenderstem broccoli and serve with the pie topped with sliced red chilli and spring onion.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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