Best Thai Pie Recipes

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CURRY POT PIE WITH THAI GREEN CURRY CHICKEN



Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Steps:

  • Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
  • Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
  • Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
  • Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
  • Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

PUMPKIN THAI CURRY POT PIE



Pumpkin Thai Curry Pot Pie image

Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.

Provided by Kena Peay

Time 50m

Yield 10

Number Of Ingredients 21

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

Steps:

  • 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 Facts : Calories 390.9 calories, Carbohydrate 24.2 g, Cholesterol 53.8 mg, Fat 27.2 g, Fiber 2.3 g, Protein 15.2 g, SaturatedFat 17.3 g, Sodium 760 mg, Sugar 6.9 g

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY



Thai Tea Pie By Ray Pajar Recipe by Tasty image

Here's what you need: cornflakes, unsalted butter, sugar, whole milk, thai tea, large eggs, kosher salt, cornstarch, granulated sugar, unsalted butter, chocolate hazelnut spread, toasted coconut flakes, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

4 cups cornflakes
6 tablespoons unsalted butter, melted
⅓ cup sugar
2 ½ cups whole milk
½ cup thai tea, loose leaf
5 large eggs
½ teaspoon kosher salt
3 tablespoons cornstarch
½ cup granulated sugar
2 tablespoons unsalted butter, room temperature
¼ cup chocolate hazelnut spread, melted
2 tablespoons toasted coconut flakes
1 cup whipped cream, for topping

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
  • Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
  • Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
  • Bake until the crust is golden brown, about 15 minutes. Let cool completely.
  • Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
  • Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
  • In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
  • Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
  • Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
  • Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
  • Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
  • Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 76 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, Sugar 28 grams

CHICKEN POT PIE WITH A HINT OF THAI RED CURRY



Chicken Pot Pie with a Hint of Thai Red Curry image

A unique twist on the traditional chicken pot pie.

Provided by Daily Inspiration S

Categories     Chicken

Time 1h35m

Number Of Ingredients 13

3 Tbsp unsalted butter
1 c carrots, chopped
1 c shallots, chopped
2 clove garlic, minced
2 Tbsp red curry paste (thai kitchen)
1 tsp kosher salt
3 Tbsp flour
2 c chicken broth
2 c rotisserie chicken, chopped (white meat preferred)
3/4 c frozen peas, thawed
2 Tbsp heavy cream
1 pkg refrigerated piecrusts, divided
1 large egg, lightly beaten

Steps:

  • 1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
  • 2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
  • 3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
  • 4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
  • 5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.

THAI PIE



Thai Pie image

Thai Pie uses a brown rice crust for pizza or pie, depending on which baking vessel you choose. It features some pad Thai flavors, such as peanuts, onion and crisp bean sprouts. Be sure to use fresh, not canned, mung bean sprouts for this. If you are really in a hurry, save time with quick-cooking brown rice, which is done in 15-20 minutes instead of the usual 45.

Provided by Miss Annie

Categories     One Dish Meal

Time 52m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 14

3 cups cooked brown rice
2 cups shredded mozzarella cheese, divided
1 cup crunchy peanut butter, divided
1 egg, beaten
1/2 cup hot water
1/4 cup cilantro leaf, minced
2 tablespoons soy sauce
3 tablespoons dark sesame oil, divided
1/4 teaspoon ground red pepper (or hot sauce to taste)
2 cups small broccoli florets
1 medium red onion, coarsely chopped
2 large carrots, julienned or shredded
1 teaspoon grated fresh ginger
1 cup fresh mung bean sprouts

Steps:

  • Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
  • Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
  • Bake at 400ºF.
  • for 8 minutes.
  • Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
  • sesame oil, and red pepper in a small bowl.
  • Set aside.
  • Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
  • sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
  • If shredded carrots are being used instead of julienned, add the carrots with the ginger.
  • Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
  • Bake at 400ºF.
  • for 10 to 12 minutes.
  • Let stand 5 minutes before serving.

THAI GREEN CURRY FISH PIE



Thai Green Curry Fish Pie image

This East-meets-West recipe is a mouthwateringly original dish. Either make four small pot pies or one large pie.

Provided by thaitaste

Time 40m

Yield Makes Pies

Number Of Ingredients 9

200g raw prawns, peeled and de-veined
400g firm white fish such as haddock or cod, cubed
3 shallots, finely sliced
150g button mushrooms, sliced
3 - 4 tbsp Thai Taste Green Curry Paste
400ml Thai Taste Coconut Milk
1/2 tsp Thai Taste Kaffir Lime Leaves
1 sheet puff pastry, fresh or thawed
1 egg, beaten

Steps:

  • Heat the oil in a large pan and add the prawns. Cook until just turned pink and remove from the pan. Wipe the pan with kitchen paper and add a little more oil. Add the shallots and mushrooms, and cook for a couple of minutes until the shallots are soft and mushrooms lightly browned.
  • Stir in the curry paste and cook for another minute. Add the fish and prawns to the pan and stir to coat with the curry paste. Add the coconut milk and kaffir lime leaves.
  • Reduce the heat to low and simmer for about 10 minutes.
  • Preheat oven to 200C, Fan oven 180C, Gas Mark 6.
  • Unroll the pastry sheet onto a lightly floured work surface. Set one of the pie dishes upside down onto the sheet and cut a circle about 1cm larger than the dish. Repeat four times.
  • Divide the fish mixture between the pie dishes. Brush the dish edge with water and place a pastry lid over the top of each dish, pressing firmly onto the pastry rims to seal. Cut some holes in the top to allow steam to escape.
  • Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry is puffed and golden brown. (If making one large pie cook for 20- 25 minutes).
  • Serve the pies hot with a selection of vegetables.

THAI COCONUT LIME MERINGUE PIE



Thai Coconut Lime Meringue Pie image

This is a lovely, refreshing dessert - perfect after a big meal. From "The Thai Kitchen Cookbook: The Essential Guide to Thai Cooking".

Provided by Irmgard

Categories     Pie

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

6 ounces gingersnap cookies, broken into pieces (about 2-1/2 cups)
2 tablespoons all-purpose flour
1/4 cup unsalted butter, chilled and cut into pieces
4 large egg yolks
14 ounces coconut milk
10 ounces sweetened condensed milk
2 tablespoons unflavoured gelatin
1/2 cup water
2/3 cup lime juice
4 large egg whites, at room temperature
1/4 cup granulated sugar

Steps:

  • For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.
  • Add the butter and process until clumpy and moist.
  • Press evenly into a 10" pie plate.
  • Bake 10 minutes in a preheated 350 degree F oven.
  • Cool completely.
  • For the filling, whisk the yolks in a medium pan until smooth.
  • Whisk in the coconut milk and condensed milk.
  • Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.
  • Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.
  • Remove from the heat.
  • Sprinkle the gelatin over the water in a microwave-safe measuring cup.
  • Let sit 5 minutes to soften.
  • Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil.
  • Stir.
  • Whisk the gelatin into the egg mixture, then whisk in the lime juice.
  • Pour the filling into the crumb crust and set aside.
  • For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.
  • Add the sugar a tablespoon at a time and continue beating until stiff but not dry.
  • Spread the meringue over the filling.
  • Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned.
  • Cool, then refrigerate until firm.

Nutrition Facts : Calories 344.9, Fat 17.9, SaturatedFat 12.1, Cholesterol 105.8, Sodium 198, Carbohydrate 39.9, Fiber 1.4, Sugar 26.8, Protein 8.3

THAI CURRY CHICKEN PIE



Thai Curry Chicken Pie image

Make and share this Thai Curry Chicken Pie recipe from Food.com.

Provided by Jewelies

Categories     Savory Pies

Time 50m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon plain flour
salt and pepper
800 g chicken breasts, cut into 2 cm cubes
2 tablespoons canola oil
6 green onions, finely sliced
150 g button mushrooms, sliced
4 tablespoons thai green curry paste
400 ml coconut cream
2 kaffir lime leaves
1/2 cup frozen peas
1 lime, grated and juice of
2 tablespoons fresh coriander, chopped
2 sheets puff pastry, thawed
1 egg, beaten

Steps:

  • Season flour with salt and pepper.
  • Toss chicken in flour then shake off excess.
  • Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
  • Add the green onion and mushrooms, cook for 1 minute.
  • Add the curry paste and cook, stirring for 1 minute.
  • Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
  • Remove lime leaves and stir in coriander.
  • Allow to cool.
  • Preheat oven to 200C (400F).
  • Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
  • Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
  • Divide curry mixture between the pie dishes.
  • Press a pastry strip around each rim and brush with water.
  • Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
  • Brush pie tops with beaten egg.
  • Bake for 20 minutes or until puffed and golden.

ROASTED TOMATO PIE MEXICAN THAI STYLE



Roasted Tomato Pie Mexican Thai Style image

I had an abundance of Roma tomatoes, and this is my favorite flavor combo for eating tomatoes, so today I tried it out in pie form.

Provided by Lynn Socko @lynnsocko

Categories     Vegetable Appetizers

Number Of Ingredients 6

8-10 medium roma tomatoes, or your favorite
2 cup(s) grated mexican cheese
- **thai garlic chile sauce
- **fresh chopped cilantro
- **olive oil
- **pre baked pie crust

Steps:

  • https://www.justapinch.com/recipes/dessert/pie/flakiest-pie-crust-ever.html This recipe is made using a pre-baked pie crust. This picture is of an UNBAKED pie crust.
  • Slice tomatoes fairly thick. You can roast these various ways, in a skillet, in the oven, on a grill. I used my electric griddle. Drizzle olive oil on cooking surface, place tomato slices on and cook on med high heat for about 5 min. Flip and turn off heat. Set aside until ready to use.
  • Grate cheese, I use Asadero cheese, which is similar to muenster. Chop about 1 c of fresh cilantro.
  • This is the Thai garlic chile sauce I use.
  • Scatter a small amount of grated cheese on bottom of pie crust. Place tomatoes around, then spoon small amount of Thai sauce on each tomato, then sprinkle on some chopped cilantro. Repeat process with one or two more layers, it will depend on how many tomatoes you use, how large around they are and how many you use per layer. For final layer, leave off the cilantro and add a little more cheese on top.
  • Bake at 375° on middle rack for about 40 min or till cheese in melted. Once pie has cooled, garnish with additional cilantro.

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