Puff pastries filled with shredded chicken and veggies in a Thai green curry sauce. These chicken green curry hand pies are delicious and perfect as snacks and comfort food.
I know it’s just mid-January, and we still have a whole year ahead of us, but it’s been a little bit of a whirlwind already for our family. These past few weeks have been filled with heartache, headaches, and drama. So, trust me when I say that we’re in desperate need of some comfort food right now.
I’m ready to share with you, one of my favorites: this chicken green curry hand pie. Puff pastries filled with chicken, veggies, and coconut green curry sauce. It’s deliciously savory and unique in flavor.
I have always been obsessed with Thai green curry. Maaybe it’s because it’s spicy and savory and packed full of flavor. It’s perfect over rice. And it’s one of my favorite things to order when I eat at Thai restaurants. Plus, when you make it at home, you can always customize the ingredients to your liking.
Like with this Baked Salmon Green Curry Bowl and this Shrimp Coconut Green Curry Soba Noodle Bowl.
So how amazing it would this green curry taste stuffed inside warm flaky puff pastry? These individual sized hand pies are perfect for an afternoon snack. Or you can pack them for on the go.
In a large skillet, add olive oil over low to medium heat. Next, add minced garlic. Cook the garlic until golden brown and aromatic.
Now, add green curry paste and full fat coconut milk. Stir in granulated sugar and chili paste, like Sambal oelek. Add fish sauce and soy sauce. Stir to combine all the ingredients. Sift in flour and stir to incorporate into the sauce. Allow the sauce to simmer for about 15 minutes to thicken.
Add mushrooms, red bell pepper, and zucchini. Cook for an additional 5 minutes. Stir in shredded chicken. Remove from heat and set aside for now.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
On the counter top, roll the puff pastry sheet out thin with a rolling pin. Then cut the puff pastry sheet into thirds both horizontally and vertically so that you have 9 pieces. Repeat with the second puff pastry sheet.
Spoon about 1 – 1.5 tablespoon green curry onto the center of one piece of puff pastry. Cover on top with a second piece of puff pastry. Then seal the edges using the tines of a fork.
Repeat with the rest of the puff pastries. There may be some green curry leftover. You can use the leftovers to eat with rice or noodles.
In a small bowl, mix together egg and a tablespoon of milk to create an eggwash. Brush the eggwash over the top of the hand pies to help them brown.
Bake the chicken green curry hand pies for about 10 minutes. Take the baking sheet out and brush the tops with more eggwash. And then bake for an additional 10 minutes.
Garnish with fresh chopped parsley or cilantro.
Serve the chicken green curry hand pies warm.
Enjoy!
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 ¼ cup coconut milk
- 1 tablespoon green curry
- 1 ½ tablespoons granulated sugar
- ½ tablespoon chili paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon all purpose flour
- 1 ½ cup diced mushrooms
- ¾ cup diced red bell pepper
- ¾ cup diced zucchini
- ½ pound shredded cooked chicken
- 2 puff pastry sheets, thawed
- 1 large egg
- 1 tablespoon milk
- In a large skillet, add olive oil over low to medium heat. Next, add minced garlic. Cook the garlic until golden brown and aromatic.
- Now, add green curry paste and full fat coconut milk. Stir in granulated sugar and chili paste, like Sambal oelek. Add fish sauce and soy sauce. Stir to combine all the ingredients. Sift in flour and stir to incorporate into the sauce. Allow the sauce to simmer for about 15 minutes to thicken.
- Add mushrooms, red bell pepper, and zucchini. Cook for an additional 5 minutes. Stir in shredded chicken. Remove from heat and set aside for now.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
- On the counter top, roll the puff pastry sheet out thin with a rolling pin. Then cut the puff pastry sheet into thirds both horizontally and vertically so that you have 9 pieces. Repeat with the second puff pastry sheet.
- Spoon about 1 – 1.5 tablespoon green curry onto the center of one piece of puff pastry. Cover on top with a second piece of puff pastry. Then seal the edges using the tines of a fork.
- Repeat with the rest of the puff pastries. There may be some green curry leftover. You can use the leftovers to eat with rice or noodles.
- In a small bowl, mix together egg and a tablespoon of milk to create an eggwash. Brush the eggwash over the top of the hand pies to help them brown.
- Bake the chicken green curry hand pies for about 10 minutes. Take the baking sheet out and brush the tops with more eggwash. And then bake for an additional 10 minutes.
- Garnish with fresh chopped parsley or cilantro.
- Serve the chicken green curry hand pies warm.
