THAI-CHOICE

     
 

JUSTINE'S YELLOW CURRY CHICKEN TART


Dear Debby, It must be cold in Brisbane by now. Try this easy recipe to warm you.

Ingredients

  • Prepared Frozen Puff Pastry  1 Package
  • Chicken Fillet         350 g
  • Onion   1
  • Eggs  2
  • Thai-Choice Coconut Cream   300 ml
  • Thai-Choice Yellow Curry Paste   3Tbsp
  • Tomato, seeded   1
  • Thai-Choice Pineapple Pieces in Syrup, drained 200g
  • Thai-Choice Minced Coriander   2 Tbsp
  • Vegetable Oil  2 tsp
  • Thai-Choice Som Tum Salad Dressing  2 Tbsp

Directions

  1. Preheat the oven to 180?C. Put the puff pastry onto a pie plate. 
  2. Cut the chicken into strips. Slice thinly the onion and the tomato seeded.
  3. Heat the frying pan with 2 Tbsp of vegetable oil.  Brown the onion gently until they are soft.
  4. Add the chicken, heat until the meat is cooked. Then add 1 Tbsp of Thai-Choice Yellow Curry Paste, 200 ml of Thai-Choice Coconut Cream, the tomato and 200g of Thai-Choice Pineapple pieces. Let simmer 10 minutes at medium heat.
  5. In a bowl, beat the eggs with 100 ml of Thai-Choice Coconut Cream, 2 tsp of Thai-Choice minced Coriander and 1 Tbsp of Thai-Choice Yellow Curry Paste. 
  6. Put the contents of the pan on the pastry shell and then add the content of the bowl.
  7. Bake for 25-30 minutes.
  8. Served with a Salad and use Thai-Choice Som Tum Salad Dressing







 
     
     
 

JUSTINE'S YELLOW CURRY CHICKEN TART

Dear Debby, It must be cold in Brisbane by now. Try this easy recipe to warm you.

Ingredients

  • Prepared Frozen Puff Pastry  1 Package
  • Chicken Fillet         350 g
  • Onion   1
  • Eggs  2
  • Thai-Choice Coconut Cream   300 ml
  • Thai-Choice Yellow Curry Paste   3Tbsp
  • Tomato, seeded   1
  • Thai-Choice Pineapple Pieces in Syrup, drained 200g
  • Thai-Choice Minced Coriander   2 Tbsp
  • Vegetable Oil  2 tsp
  • Thai-Choice Som Tum Salad Dressing  2 Tbsp

Directions

  1. Preheat the oven to 180?C. Put the puff pastry onto a pie plate. 
  2. Cut the chicken into strips. Slice thinly the onion and the tomato seeded.
  3. Heat the frying pan with 2 Tbsp of vegetable oil.  Brown the onion gently until they are soft.
  4. Add the chicken, heat until the meat is cooked. Then add 1 Tbsp of Thai-Choice Yellow Curry Paste, 200 ml of Thai-Choice Coconut Cream, the tomato and 200g of Thai-Choice Pineapple pieces. Let simmer 10 minutes at medium heat.
  5. In a bowl, beat the eggs with 100 ml of Thai-Choice Coconut Cream, 2 tsp of Thai-Choice minced Coriander and 1 Tbsp of Thai-Choice Yellow Curry Paste. 
  6. Put the contents of the pan on the pastry shell and then add the content of the bowl.
  7. Bake for 25-30 minutes.
  8. Served with a Salad and use Thai-Choice Som Tum Salad Dressing

 
     
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