TIP: If you need to use up leftover curry or casserole, add some extra veggies and top with pastry for a quick pot pie dinner.
Rrep 30 mins, Cook 50 mins, Makes 4.
• 1 tbsp peanut oil • 500 g chicken thigh fillets • 1 red onion, chopped • 1 red capsicum, seeded, chopped • 2 tbsps red thai curry paste.
• ¼ cup crunchy peanut butter • 400 ml can coconut milk • 1 potato, peeled and chopped • 1 small head broccoli, cut into florets.
• 1 sheet frozen puff pastry, quartered • 1 egg, lightly beaten • sesame seeds, to sprinkle.
1 In a large saucepan, heat oil on high. Brown chicken 4- 5 mins. transfer to plate.
2 Add onion and capsicum to same pan and cook 3- 5 mins until tender. stir in paste and cook 1- 2 mins until fragrant. Stir in peanut butter, followed by coconut milk, until smooth.
3 Return chicken to pan with potato and broccoli. Bring to simmer. reduce heat to low and simmer, uncovered, 15- 20 mins, until potato is tender.
4 Preheat oven to very hot, 200 c.
5 Spoon chicken mixture into four 1½-cup ovenproof dishes.
6 Top each dish with a pastry quarter, trimming edges. Brush with egg and sprinkle seeds.
7 Bake 12 -15 mins, until tops are puffed and golden. If liked, serve accompanied with mashed potatoes.