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09 September 2014,17:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 425°F (220°C/gas 7). Heat the oil in a large frying pan over medium heat. Add the onions, bell peppers, and red curry paste and sauté until softened, about 5 minutes.
  • Add the chicken and sauté until cooked, about 5 minutes.
  • Spoon the filling into a deep 8-inch (20-cm) pie dish. Trim the pastry to fit the dish. Brush the edges of the pie dish with water and place the pastry on top.
  • Press the edges down firmly to seal. Brush with a little water and prick all over with a fork. Bake for 30 minutes, until golden brown. Serve hot.


  • 3 tablespoons sesame oil
  • 4 onions, thinly sliced
  • 4 red bell peppers (capsicums), seeded and diced
  • 100 ml Thai red curry paste
  • 4 boneless skinless chicken breasts, cut into small cubes
  • 500 grams sheet ready-rolled puff pastry

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