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How to Make Pumpkin Thai Curry Pot Pie - A Step-by-Step Guide

Are you looking for a delicious and comforting dish to warm you up on a cold evening? Look no further than this Pumpkin Thai Curry Pot Pie recipe. This unique twist on a classic pot pie incorporates the flavors of Thai cuisine, creating a dish that is both familiar and exotic.

The star of this recipe is the creamy and slightly sweet pumpkin curry filling. This rich and aromatic blend of coconut milk, red curry paste, and pumpkin puree creates a luxurious base for the pot pie. The addi...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 10
  • Yield: 1 pot pie

  • 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.

    • Nutrition

    391 cal.

    • Total Fat: 27g
    • Saturated Fat: 17g
    • Cholesterol: 54mg
    • Sodium: 760mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 15g
    • Vitamin C: 12mg
    • Calcium: 55mg
    • Iron: 5mg
    • Potassium: 513mg

    Categories

    Thai recipes
    Curry recipes
    Pumpkin recipes
    Pot pie recipes
    Main recipes