Thai Red Curry Chicken Pie
A British pie with a fragrant filling of chicken, coconut and red curry paste under crisp shortcrust pastry.
Made with Thai red curry paste and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £1.89 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and brown the chicken for 5 minutes. Add the onion and pepper and cook for 4 minutes.
9 min - 2
Stir in your ready made Thai red curry paste (see the base recipe) and cook for 2 minutes.
2 min - 3
Add the sweet potato and coconut milk. Simmer for 15 minutes until the potato is tender and the chicken is cooked through.
15 min - 4
Mix the cornflour with 2 tbsp cold water, stir in and bubble 2 minutes until thick. Add the fish sauce. Cool the filling for 30 minutes.
30 min - 5
Heat the oven to 200°C (180°C fan). Roll out two thirds of your ready made shortcrust pastry (see the base recipe) to line a 23 cm pie dish. Fill it.
- 6
Roll the remaining pastry to a lid, brush the rim with egg, cover and crimp. Cut a steam hole and brush with egg.
- 7
Bake for 35 minutes until golden and bubbling. Rest 10 minutes.
35 min
Tips
- Always cool the filling first or the pastry base turns soggy.
- Bake on a hot tray in the lower oven to crisp the base.
- Use a gluten free shortcrust base if you need it, and check the fish sauce too.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze unbaked or baked for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I use ready rolled pastry?
Yes, use about 500 g of ready made shortcrust, but check it is dairy free if needed.
Can I make this in one big dish with a puff lid?
Yes. A top-only pie uses less pastry and keeps the filling juicy.
Is it hot?
Medium heat, softened by the coconut milk. Use 40 g of paste for a milder filling.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
