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
- Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
- Add red curry paste and cook for another minute.
- Stir in pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer.
- 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
- Preheat oven to 400°F (200°C).
- Divide the filling among 4 individual ramekins.
- 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.
- Brush the tops of the pastry with beaten egg.
Step 3: Bake
- Place ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- 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.
