Name: Green-Curry Chicken Potpie
Prep time: 25 min
Total time: 50 min
Ingredients: 0.5 cup chopped lemongrass (from 2 stalks); 0.5 cup fresh cilantro; 0.25 cup chopped garlic (about 8 cloves); 0.25 cup chopped scallions (about 2); 3 serrano chiles, thinly sliced; 2 tablespoons chopped peeled fresh ginger; 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes); 1 tablespoon coriander seeds, toasted and ground; 2 teaspoons cumin seeds, toasted and ground; 1 teaspoon whole black peppercorns, toasted and ground; Coarse salt; 1 cup spinach, rinsed well and dried; 1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com); 1 teaspoon all-purpose flour; 1 zucchini, quartered lengthwise and cut into 1-inch pieces; 1.5 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes; Coarse salt and freshly ground pepper; 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package); Melted unsalted butter, for brushing; Coarse salt; Garnish: basil leaves

Green-Curry Chicken Potpie

3.5

(23)

3 Reviews

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

50 mins

Servings:

Yield:

1 9-by-12-inch potpie

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

Ingredients

For the curry paste (makes 1 cup)

½ cup chopped lemongrass (from 2 stalks)
½ cup fresh cilantro
¼ cup chopped garlic (about 8 cloves)
¼ cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt

For the curry sauce

1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)

For the filling

1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 ½ pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper

For the topping

6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Directions

Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.