Pumpkin Thai Curry Pot Pies Recipe

These Pumpkin Thai Curry Pot Pies are a delightful twist on traditional pot pies, combining the warm flavors of Thai curry with the comforting goodness of a pot pie. This recipe is perfect for fall, featuring a creamy pumpkin curry filling encased in a flaky pastry crust. It’s a cozy and satisfying dish that is sure to impress your family and friends.

Ingredients for Pumpkin Thai Curry Pot Pies

For the Filling:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (15 ounces) pumpkin puree
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup diced bell peppers
• Salt and pepper, to taste
• Fresh cilantro, for garnish

For the Crust:

• 2 sheets store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

How to Make Pumpkin Thai Curry Pot Pies

Step 1: Prepare the Filling

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
2. Add red curry paste and cook for another minute.
3. Stir in pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer.
4. Add carrots, potatoes, and bell peppers. Cook until vegetables are tender, about 10-15 minutes. Season with salt and pepper.

Step 2: Assemble the Pot Pies

1. Preheat oven to 400°F (200°C).
2. Divide the filling among 4 individual ramekins.
3. Cut puff pastry sheets into squares large enough to cover the ramekins. Place a square of pastry over each ramekin, pressing down lightly around the edges to seal.
4. Brush the tops of the pastry with beaten egg.

Step 3: Bake

1. Place ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
2. Garnish with fresh cilantro before serving.

About the Main Ingredients

Pumpkin Puree

Pumpkin puree adds a creamy texture and sweet flavor to the filling. It’s rich in fiber and vitamins, making it a nutritious addition to this dish.

Red Curry Paste

Red curry paste provides the bold and spicy flavors characteristic of Thai cuisine. It’s made from a blend of red chili peppers, garlic, lemongrass, and other aromatic spices.

Coconut Milk

Coconut milk adds a creamy richness to the filling and complements the spicy curry flavors. It also adds a hint of sweetness that balances the heat of the curry paste.

Vegetables

Carrots, potatoes, and bell peppers add color, texture, and flavor to the filling. They also provide a variety of vitamins and minerals, making this dish both delicious and nutritious.

These Pumpkin Thai Curry Pot Pies are a delightful fusion of flavors that will warm you up from the inside out. Serve them as a main course for a cozy fall dinner or impress your guests at your next gathering.