Green Curry Pot Pie

Steps

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1. 1
   Heat coconut milk in a pot and add green curry paste. Cook over medium-low heat, stirring to deepen the paste's color and release its aroma as the coconut fat begins to separate.
   ▶ ≈4:52
2. 2
   Add bite-sized pieces of chicken thigh to the pot and stir to combine. Cook for about 4-5 minutes.
   ▶ ≈6:23
3. 3
   Prepare Japanese eggplant by cutting into pieces similar in size to the chicken. Add to the pot.
   ▶ ≈8:55
4. 4
   Pour in about 13.5 fl oz of coconut milk. Keep the sauce from becoming too thin since it will be the pie filling.
   ▶ ≈12:45
5. 5
   Season with fish sauce and finely chopped palm sugar. Bring to a simmer.
   ▶ ≈13:24
6. 6
   Add sliced galangal (gashai) for its distinctive cooling, medicinal aroma and subtle sweetness.
   ▶ ≈16:17
7. 7
   Add red sweet pepper for color and flavor. Tear the makrut lime leaves by folding them in half and ripping to release aromatic oils, then add to the curry.
   ▶ ≈18:43
8. 8
   Transfer the cooked curry filling into a baking dish (such as a 9×9 inch pan). Preheat the oven to 400°F (200°C).
   ▶ ≈23:49
9. 9
   Thaw and unroll the puff pastry. Place it over the curry filling in the dish. Trim excess edges and create decorative ruffles by folding and pinching the edges.
   ▶ ≈29:21
10. 10
    Brush the top of the pie with egg wash to achieve a golden brown color. Optionally garnish with Thai basil leaves.
    ▶ ≈31:07
11. 11
    Bake in the preheated 400°F oven for about 15 minutes, until the pastry turns golden brown. Remove when the crust looks beautifully golden.
    ▶ ≈35:16