Peanutty Massaman Chicken Pot Pie
I love Massaman Curry because it’s super easy to make and it just gets more flavorful with time. Sometimes I’ll make an extra big batch to ensure that I’ll have leftovers that I can whip into a pot pie. Traditional Massaman Curry has potato chunks, but with this recipe the potatoes take the form of a hearty mashed potato topping. The creamy mashed potatoes and richly peanutty curry make for a great twist on a classic cold-weather meal that’s both quick and intensely satisfying.
- Yield:6 servings
- Prep Time:20 minutes
- Cook Time:1 hour 15 minutes
- Total Time:1 hour 35 minutes
Ingredients
1 tsp. salt
2 pounds boiling potatoes, cut into 1/2-inch pieces (potatoes may be peeled if desired)
1 tbsp. butter
2 tbsp. fat-free sour cream
1 tbsp. canola oil
1 cup onion, chopped
1 shallot, chopped
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tbsp. Massaman curry paste
1/4 cup Peanut Butter & Co. Crunch Time
1 1/2 cups canned light coconut milk
1 pound boneless, skinless chicken breasts, cut into chunks
2 cups mixed vegetables
1/4 cup chopped peanuts
1/2 tbsp. tamarind paste
1 tbsp. warm water
2 tsp. corn starch
Juice from 1 lime
1 tsp. fish sauce
Sriracha sauce, to taste
1 pre-made pie crust
Directions
Preheat oven to 350°F.
Bring salt and 4 quarts of water to a rolling boil. Add potatoes and cook until tender, approximately 10 to 12 minutes. Drain potatoes and mash with sour cream and butter. Set aside.
In a small bowl or ramekin, dissolve tamarind paste with warm water. Once paste has dissolved, add cornstarch to mixture and stir until cornstarch is dissolved. Set aside.
In a large saucepan, heat the oil over medium heat. Add the onion and cook until translucent, stirring when needed, about 5 minutes. Add garlic, ginger, and shallots. Stir and sauté about 1 minute. Add in Massaman curry paste and stir to coat onion mixture. Once curry paste is incorporated add in Peanut Butter & Co. Crunch Time mixing thoroughly. Stir in 1 cup of coconut milk and bring to a light boil. Add in chopped chicken and stir in additional 1/2 cup of coconut milk. Cook chicken until tender, approximately 10 to 15 minutes. Add mixed vegetables and peanuts. Stir in tamarind and cornstarch mixture, lime juice, fish sauce. Cook until vegetables are just tender. Add Sriracha sauce, to taste, if you like your curry spicy. Remove from heat and transfer to a large bowl to cool slightly before adding to pie crust.
Roll out your pie crust and lay it in an 8- or 9-nch pie plate. Fill pie shell with curry and top with mashed potatoes. Place pie plate on top of a baking sheet covered in aluminum foil (this will catch any drippings from the pie, if necessary). Bake in the center of the oven for 30 minutes or until crust is golden brown and tender. Remove from oven and cool for 10 minutes before serving. Cover and store any leftovers in the refrigerator.
Tags: Chicken Crunch Time Curry Dinner Peanut butter Peanut Butter & Co. Pie Spicy Uncategorized