Australian Green Chicken Curry Food

AUSTRALIAN GREEN CHICKEN CURRY

Steps:

• If you are using dried lime leaves, soak them in hot water until they have softened.
• When the lime leaves have softened, remove them from water and slice.
• Heat oil in saucepan.
• Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
• Add green curry paste and stir fry for 1 or 2 minutes.
• Add coconut milk. Add water to thin to desired consistency.
• Add fish sauce and sugar.
• Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
• Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
• Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
• Add basil right before serving.

GREEN CHICKEN CURRY PIE

Steps:

• To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes.
• Preheat oven to 400°F Grease four holes of a large (3/4 cup each) muffin pan. Cut four 5 1/4" rounds and four 3 3/4" rounds in the pastry sheets.
• Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.