Chicken pie with green curry

Green Thai curry is undoubtedly a firm favorite in Thai cuisine! Those accustomed to the usual dishes like Pad Thai or Pad See Ew often discover the world of soups and curries, starting with green Thai curry, as it's considered one of the milder curries (of course, the spiciness can be adjusted). To celebrate International Cake Day, the ThailandInsider team decided to give this famous curry a slightly different twist – as a cake!

Since Thais typically eat curry with rice, it's often served with roti (similar to Indian naan bread). Roti is more commonly eaten as a dessert, drizzled with condensed milk and sprinkled with sugar. For this recipe, instead of a shortcrust pastry base, we covered the filling with roti dough. The crispy, buttery crust was a perfect complement to our savory curry.

Here's a video from the ThailandInsider team where we make green curry paste without a recipe! Of course, you'll find the full recipe below, but we thought it would be fun to prepare this typical Thai dish by feel and using our mothers' recipes from our childhood. Turn up the volume for a little ASMR magic!

Ingredients: 1 can coconut milk, 3 tbsp green curry paste (we used ready-made), 450g boneless, skinless chicken thigh meat, cut into 2.5cm pieces, 2 tbsp palm sugar (or granulated sugar), 2 tbsp fish sauce, 375ml canned bamboo shoots, 250ml canned baby corn, 6-7 Thai eggplants (if available), quartered, 250ml Thai basil leaves, 3-4 Thai chilies, finely sliced, 2-3 tsp oil (vegetable/rapeseed/corn oil), 1 package roti dough (usually contains 5-6 pieces). ** You can substitute the proteins and vegetables as desired. Instructions: Heat the oil and curry paste in a deep or medium saucepan over medium heat. Bring to a boil, stirring constantly (do not let it burn!). Add half the coconut milk, continue stirring, and bring to a simmer. Let it simmer for 2-3 minutes. The aromas should tantalize your nose. Add the chicken and stir. Pour in the remaining coconut milk while the chicken is cooking. Add the palm sugar and fish sauce and let it simmer for 15 minutes, or until the chicken is tender. If the sauce is too thick, add a little room-temperature water. We don't want soup! Add the Thai eggplant, bamboo shoots, and baby corn. Stir the ingredients in and bring the curry back to a boil. Turn off the heat and add the basil leaves. Taste the curry and add more fish sauce and/or sugar if needed. Garnish with thinly sliced ​​Thai chilies. Transfer the curry to a small dish or soufflé dish. Fill the dish with curry and place the roti dough on top. Trim off any excess roti dough and brush the top and sides with melted butter. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Bake the roti for 15-20 minutes (or until golden brown and crispy). ** Another great option is to cook the roti in an air fryer at 200 degrees Celsius (400 degrees Fahrenheit) for 10 minutes. Remove the roti from the oven and enjoy!

Here are some pictures from our trip with the green curry chicken pot pie!

Don't forget to tag us @ThailandInsider if you try this recipe! We look forward to seeing your delicious creations!