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Thai green chicken pies


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the lemongrass, onion, garlic and ginger until tender. 
  • Add the lime leaves and curry paste, with a little more oil if needed. Stir well and briefly cook to release the aromas. 
  • Then add the chicken and toss until it changes colour. 
  • Add the flour, mix well and cook until well combined. 
  • Then add the coconut cream, stock, sweet potato and eggplant. Mix well, turn the heat down and gently simmer for about 30 mins until the chicken is tender and the sauce is thick and fragrant. Taste for seasoning and set aside to cool. 
  • When ready, beat the egg and milk together. 
  • Place a pastry sheet on a lightly floured workbench and cut out the shape slightly larger than your small bowls (or a large bowl). 
  • Divide the chicken mixture between 4 bowls and brush around the edges with egg wash. Then place a pastry round on top, press down the edges and brush the top with more egg wash. Cook in the oven for about 15 mins until the pastry has risen and is golden brown. 
  • Serve with a green salad.


  • vegetable oil
  • white part of 1 lemongrass stalk, smashed & very finely sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp grated fresh ginger
  • 2 large fresh kaffir lime leaves, shredded
  • 2 scant tbsp green curry paste
  • 4 boneless, skinless chicken thigh fillets, cubed
  • 2 tbsp plain flour
  • 400 ml coconut cream
  • 1 cup chicken stock
  • ½ sweet potato, cubed
  • 2 Japanese eggplant, cubed
  • 1 egg
  • ¼ cup milk
  • 1-4 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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