44 Recipe Perfect Coconut Milk Chicken Pie family's new favorite!

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I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. The coconut milk gives the chicken a subtle sweetness, and creates a rich sauce that's perfect for spooning over rice. In addition to the coconut milk, there's another clever ingredient that adds an intense pop of flavor and subtle heat to this recipe: store-bought Thai green curry paste.

Provide chicken breast.
Use potatoes, cut into cubes.
Provide carrots, cut into cubes.
Prepare mushroom, sliced.
Prepare peas ( in can).
Provide garlic, chopped.
Provide onion, chopped.
Provide butter.
Provide turmeric powder.
You need paprika (optional).
Prepare coconut milk.
You need to prepare chicken bouillon cubes (optional).
Use salt.
Provide pepper.
Use flour, dissolved in 1/2 cup water.
Use egg, beaten.
You need puff pastry ( i used the low fat but you can also use the normal one if you want to).

Short Tips:

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Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside).
Heat the butter in the saucepan over medium high heat. Saute the garlic and onion..
Add the chicken. Stirring often until the chicken loses its raw look..
Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds..
Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked..
Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat..
Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges..
Brush the top with beaten egg..
Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown..

I do not recommend using almond milk because it is much thinner. A Bombay potato-topped coconut curry bake that's healthy and low-fat. Snuggle up with some guilt-free comfort food, from BBC Good Food. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Top with coconut flakes and cilantro.

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