Thai Green Curry Chicken Pie Recipe - Great British Chefs

Ingredients

• 400g of Doves Farm Organic Plain White Flour, plus extra for dusting
• 1 small clove of garlic, finely grated
• 1 zest of 1 lime
• 1/4 tsp fine sea salt
• 200g of unsalted butter, cold and diced
• 1 Freshlay Farms Golden Yolker® egg, beaten, for egg wash
• 1 tsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted
• 2 green chillies, seeds removed
• 2 lemongrass stalks, tough outer leaves removed, finely chopped
• 3 garlic cloves, peeled
• 2cm of fresh ginger, peeled
• 1 small shallot, peeled
• 1 tsp dried shrimp paste, or 1 tbsp fish sauce
• 1 handful of fresh coriander, including stalks
• 1 lime, zested and juiced
• 1 tbsp of vegetable oil
• 500g of chicken breast, or thighs, cut into bite-sized cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large potato, peeled and diced
• 200ml of coconut milk
• 200ml of chicken stock
• 1 tbsp of fish sauce
• 1 tsp brown sugar
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1 tsp lime juice, plus extra wedges to serve
• fresh coriander, leaves to garnish