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
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Directions- Preheat the oven to 180?C. Put the puff pastry onto a pie plate.
- Cut the chicken into strips. Slice thinly the onion and the tomato seeded.
- Heat the frying pan with 2 Tbsp of vegetable oil. Brown the onion gently until they are soft.
- 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.
- 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.
- Put the contents of the pan on the pastry shell and then add the content of the bowl.
- Bake for 25-30 minutes.
- Served with a Salad and use Thai-Choice Som Tum Salad Dressing
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