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Green Curry Chicken Pies


Great as a light snack or serve as a meal with an Asian salad

Prep time:20 mins

Cook time:25 mins

Makes: 8


  • 1 teaspoon peanut oil
  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 500g chicken mince
  • 2 teaspoons corn flour
  • 1 tablespoon lime juice
  • 165ml can coconut milk
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • 4 spring onions, chopped
  • ½ cup chopped coriander
  • 4 sheets frozen short crust pastry, thawed


Step 1

Heat oil in wok or frypan over medium heat, add Five Tastes Curry Paste, cook for 1 minute or until fragrant.

Step 2

Add chicken mince, increase heat and stir fry for 2-3 minutes or until changed in colour.

Step 3

Dissolve corn flour in lime juice, add to wok with coconut milk, fish sauce and sugar, stir for 1-2 minutes or until thickened.

Step 4

Remove from heat and add spring onion and coriander. Allow to cool.

Step 5

Using a 10cm cutter, cut 8 rounds from pastry to line a 1/3 cup capacity muffin tray and fill each with 1/3 cup of chicken mixture. Using remaining pastry, make tops by cutting 8 x 8cm rounds. Seal edges with a fork and glaze with a little milk or beaten egg.

Step 6

Bake in a preheated oven at 200°C for 20 minutes or until golden brown.

Tasty Tip!

Half way through baking, sprinkle pastry with cracked pepper or shredded coconut. These can be made as a single family pie or smaller pies for entertaining.

Green Curry Chicken Pies
Average user rating:
  • 5

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