Vietnamese curried chicken pot pie
A curried chicken pot pie is a warm and comforting fall dish.
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First marinate the cut pieces of chicken with shallots, garlic, minced lemongrass, salt, pepper, and 2 tablespoon of curry. Make sure curry paste coats the chicken evenly. Allow to marinate about 1/2 hour covered in fridge.
In the meantime, prepare the potatoes, carrots, and onion. If you're going to make the pot pie, allow to thaw slightly at room temperature. Place your container on top of puff pastry and cut around the container with a pizza cutter leaving about 1 inch margin. Return the puff pastry back to the freezer until ready for use.
In a large pot on medium heat, add about 1 tablespoon cooking oil and sautée the chicken along with an additional 2 tablespoon of curry paste. When the outside of the chicken is browned, roughly 3-5 minutes, add coconut milk. Stir and meld together for another minute and then add chicken stock and the remaining stalk of lemongrass.
Then add the vegetables according to how quick they cook. We add carrots first, potatoes about 3 minutes later, and finally onions just when it's about to boil. Bring to boil and reduce to low heat and simmer until vegetables are just soft but not too mushy. Season with salt or fish sauce and sugar to taste. Garnish with thinly chopped green onion.
A couple that cooks together stays together, says Hong and Kim Pham. They love to cook and believe good food not only brings people together, but also strengthens bonds and forges wonderful memories. Hong and Kim specialize in Asian, specifically Vietnamese cuisine, and love to share not only our food but also their culture.
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If you want to make the ca ri ga pot pie, preheat oven to 400 degrees F. 15 minutes before the ca ri is done and remove the cut puff pastry from freezer and allow to defrost. Make a egg wash with 1 egg and 1 tablespoon water and generously brush the edges. Ladle the ca ri into an oven proof ceramic cookware and place the puff pastry, egg wash side down over the container. Seal by pressing pastry edges tightly onto the cookware. Brush another layer of egg was on top of the puff pastry and make a small "x" in the center to dissipate steam. Bake until crust is golden and flaky, about 15 minutes. If you're making the pot pie from leftovers in the fridge, microwave about 1-2 minutes before baking to ensure even temperature.
Although always reluctant to see summer disappear, we quickly forget and are easily comforted by warm and soulful curries. It really should be illegal to crack into a perfectly crisp puff pastry crust and discover the rich and hearty flavors of ca ri hiding inside. But go ahead, treat yourself and your family and whip up ca ri ga pot pie. They'll warmly thank you for it.
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