Pumpkin Panang Curry Pot Pie

Pumpkin Panang Curry Pot Pie

I love flaky buttery breads, like the top of a pot pie.  Pot pies are really the quintessential comfort food.  Its warm and creamy paired perfectly with the crust, mmmmm….and it’s so hearty!  But oftentimes I find the white cream sauce typically used in pot pies to be too rich and lacking in kick, the kinda punch and kick you get from spice.  So I came up with a curry pot pie that has more than enough flavorful sweat inducing spices along with all the sweet, savory, and sour notes that hit every part of my palette, while also having the creamy and crusty textural qualities of a pot pie.

Cook Time: 45 Minutes            Yields: 4 – 6 Servings

Ingredients:

o      Squash or Pumpkin, Chopped into bite size pieces

o      2 Tablespoons Panang Curry Paste*

o      1 Medium Can (about 14oz) Coconut Milk*

o      2 Shallots or 1 Brown Onion, Chopped

o      4 Sweet Peppers or 1 Red & 1 Green Bell Peppers, Chopped

o      A Handful of Mushrooms (Button or Baby Bella), Quartered - Optional

o      2 Stalks Green Onions, Chopped

o      3 Slices Fresh Ginger

o      1 Lime and Lime Leaf

o      Protein of your choice, shown here chicken thigh meat, cubed

o      Store Bought Frozen Puff Pastry Sheet

o      Cooking Oil

o      Michiu (cooking rice wine)*

o      Salt & Pepper

* Available in most Asian grocery stores or in the ethnic/Asian aisle at a local supermarket

• Preheat oven to 375 degrees.
• Marinate cubed protein with salt, pepper, and a tablespoon of Michiu.
• Bring a pot of water to boil and cook the squash or pumpkin for about 5 minutes.  Use a chopstick or toothpick to stick through a piece, if it goes through then it's done.
• Heat 1 tablespoon of cooking oil in a pan and cook the protein of your choice. Chicken or pork: brown over medium high heat. Shrimp: sauté until slightly pink over medium heat. Beef: sear over high heat.  Remove from pan and set aside.
• Heat 1 tablespoon of cooking oil in an oven safe saucepot and sauté the onion, ginger, and peppers until fragrant (a few min).  Add the mushrooms and sauté until slightly brown.  Then push everything to the edge of the pot making space in the middle, add a little bit more oil if necessary and add the curry paste with a few tablespoons of the coconut milk and mix while heating through.  Add the rest of the coconut milk and lime leaf, mix everything in the pan together and bring to a simmer, reduce to low heat.  Salt and pepper to taste

• Take the puff pastry out of the freezer and let it defrost for about 10-15 min while the curry simmers.  Meanwhile prepare a egg wash by beating an egg in a bowl.
• Add the protein and squash/pumpkin to the curry mixture, turn off the heat and quickly place the puff pastry sheet over the top of the pot like a lid and brush quickly with egg wash then place in oven for about 10 – 15 minutes or when the puff pastry puffs up and browns.  Remove from oven and serve with rice if desired.  When you break through the crust, squeeze some lime in the curry to add a hint of sour and brighten up the dish.

Tip: You can also serve as individual portions by pouring the curry into individual ramekins or oven safe bowls and cutting the puff pastry into circles that fit over each ramekin. Then continue with egg wash and put in oven.