Light, fragrant, and absolutely delicious, this lemongrass turmeric chicken dish is perfect for the holidays. Not only is this a simple way to incorporate Asian flavors into your Thanksgiving or Christmas dinner, this recipe is straight up tasty. Whether you’re looking for ideas to celebrate Asian American heritage at Thanksgiving, or just want an interesting twist on your dinner menu, our creamy Thai chicken pie recipe has all the makings of an instant hit!
Easy-to-Make Christmas and Thanksgiving Pie Recipe
Ingredients:
- 1 large chicken breast, cut into 1cm cubes
- 2 medium potatoes peeled, cut into 1cm cubes
- 1 small carrot, cut into 1cm cubes
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 jar Mekhala Organic Lemongrass Turmeric Paste
- 200ml coconut milk
- 500ml water
- 1 tbsp vegetable oil
- 500gm store bought puff pastry
- 1 egg, beaten
Method:
- Heat oil in a heavy based pot or pan over medium heat.
- Saute chicken potatoes and carrots for 2 min
- Add corn, peas, Mekhala Organic Lemongrass Turmeric Paste and coconut milk.
- Mix through . Add water , turn up heat and bring to a simmer.
- Lower heat and simmer until potatoes are softened. Mixture should be saucy, not completely dry. If too dry, add some water.
- Oil two muffin trays.
- Roll out puff pastry, cut and line muffin tray with pastry.
- Fill pastry cups, and seal with pastry lids.
- Brush lids with egg, bake in preheated 180c oven for 25 minutes
- Your coconut turmeric pie is all done! Serve hot and enjoy with your loved ones.
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