Pie Thai

13091613_1138691569508278_186478404_oOne of my favourite food is Thai food. Give me a lovely smelling green, creamy coconut curry with crispy veggies and you won’t hear me anymore. The perfect comfort food I would say. I mostly eat it with white (coconut) rice, what is just simply amazing together. But one day it just popped into my head to make a Thai curry pie. A crispy pastry crust combined with the creamy curry and the vegetables inside. I thought it was such a good idea so I started to create this recipe. It took me a few times to get it right, but I can now say it’s finished and I’m very excited to share it with you! Don’t let the long list of ingredients scare you, it’s actually really simple. You can either eat it on it’s own or serve some rice on the side.

PIE THAI

serves: 4-6

1 pastry sheet (I used Jus Rol)
curry sauce
200 gr Tofu
1 can coconut milk (from the fridge)
1 cup chickpeas
3 tbsp green curry paste (add more for more spice)
1 tbsp corn flour (mixed with 1/3 cup water)
1 garlic clove
13410909_1169109163133185_1231691031_o1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
1 tsp pepper
chopped vegetables
1 red onion
120 gr broccoli
8 baby corns
1 red bel pepper
2 spring onions
1 tbsp coconut oil
extra
18 cm spring tin

-Preheat the oven to 180C.
-Make sure you only use the coconut cream, not the water.
-Put all the ingredients for the curry sauce (except the corn flour) in the blender and blend until it’s nice and smooth.
-Then put the coconut oil in a wok and fry the onions for about 2 minutes on a high fire, then add the broccoli and the baby corn and fry again for about 3 minutes. Last but not least add the bel pepper and the spring onion and fry for about 3 minutes.
-Add the sauce to the vegetables, give it a good mix and wait for it to boil. Add the corn flour, mix well and let it simmer for about 10 minutes. Stir it now and then.
-In the meantime grease the tin with a bit of coconut oil and divide the pastry over the spring tin. Prick some holes in the base, with a fork or knife.
-Give the curry a last good stir and then poor it into the spring tin.
-Put it in the oven for about 50 minutes.
-Let it cool down a bit before serving.

13064051_1138691589508276_1440585590_oAre you going to make this recipe? Please share this with me in a comment or by using #PlanetManel on Instagram. Thank you! X

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