Directions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
De-seed and finely dice the
Thai Chili Peppers (2)
, finely slice
Scallions (1 stalk)
, and mince
Garlic (2 cloves)
. Peel and slice
Russet Potatoes (2)
lengthwise into 1/4-inch thick slices.
Step 3
Cut
Chicken Breasts (2 lb)
into 1/2-inch chunks.
Step 4
Beat
Egg (1)
a medium-sized mixing bowl. Whisk in
Coconut Cream (1 1/2 cups)
, juice of the
Lime (1)
,
Curry Paste (2 Tbsp)
, and Garlic. Rip
Fresh Thai Basil Leaves (6)
into the mixture then season with
Salt and Pepper (to taste)
and stir well.
Step 5
Add chilis and scallion to the egg mixture and stir to combine. Add in the chopped chicken and mix to combine, then let sit for 5-10 minutes so the chicken can soak up the flavor of the curry and coconut.
Step 6
Spray a a 9-inch round pie pan with
Nonstick Cooking Spray (to taste)
, and place one
Pie Crust (1)
inside, pressing into the corners. Ensure that it covers the sides of the pan. Add potatoes in one flat layer on the bottom, then
Green Peas (1/2 cup)
, and lastly pour the Chicken-egg mixture over the top.
Step 7
Top with
Pie Crust (1)
. Press down on the edges with a fork to seal. Cut slits in the top and brush with the white of the
Egg (1)
.
Step 8
Bake for 45 minutes, until egg and potatoes are cooked through.
Step 9
Allow pie to cool for a minimum of 15 minutes before serving.
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