Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.75 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2 sheets frozen reduced-fat puff pastry, thawed
- 1tablespoons sesame seeds, toasted
- 2teaspoons sesame oil
- 500grams chicken thigh fillets, cut into 2cm pieces
- 1 red onion, cut into thin wedges
- 2 cloves garlic, crushed
- 1/3 cup green curry paste
- 300mL coconut cream
- 1 cup Woolworths frozen baby peas, blanched
- 120grams baby spinach leaves
- 1 bunch broccolini, cut into thirds (blanched)
- 1/4 bunch coriander
- 5mL extra virgin olive oil cooking spray
Description
Filled with creamy green curry sauce and succulent chicken pieces, these budget-friendly tarts are a flavourful way to enjoy a classic Thai dish.
Instruction tip
Swap tip:You can omit the pastry here and serve curry with rice instead.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Stack pastry sheets on a clean work bench and press together. Cut sheets into quarters. Fold edges over on each square to create a border. Spray with oil. Sprinkle pastry edge with sesame seeds. Place on prepared tray. Bake for 20 minutes or until puffed and golden-brown.
Step 2 of 4
Meanwhile, heat sesame oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until browned. Transfer to a large bowl.
Step 3 of 4
Add onion and garlic to pan and cook, stirring, for 2-3 minutes or until onion softens slightly. Return chicken to pan. Add paste and cook, stirring, for 30 seconds or until fragrant. Add coconut cream and bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until chicken is almost cooked.
Step 4 of 4
Stir peas into chicken mixture and cook for 2 minutes or until just tender. Remove from heat. Fold through spinach, in batches, until spinach just wilts. Stir in broccolini. Place pastry on plates. Top with chicken mixture. Spoon over sauce. Season with freshly cracked black pepper and sprinkle with coriander. Serve.
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