Thai coconut curry and chicken quiche
Thai coconut curry and chicken quiche
Ingredients
- 10 x 8.5 cm Pidy Quiche Bases (Code 750)
- 1 kg chicken breasts, chopped
- 150 g coconut milk
- 150 g cream
- 2 eggs
- 1 egg yolk
- 2 tbs groundnut oil
- 1 tsp Thai curry paste
- 200 g onions, sliced
- 1 clove garlic, sliced
- 1 tsp ginger, finely sliced
- 1 stalk lemongrass, finely sliced
- 2 red chillies, finely sliced
- 1/2 bunch coriander, finely chopped
- salt and pepper
Preparation
- Heat up the oil and fry the chicken pieces (browned on the outside but half-cooked inside)
- Mix with the curry paste
- Remove from the pan and leave to drain
- Fry the onion, garlic, chillies, lemongrass and ginger over a low heat
- Leave to cook gently for 10 minutes
- Mix the coconut milk, cream, eggs and yolk, salt and pepper
- Mix the chicken pieces with the mixture in the pan and divide between the Pidy Gourmet Quiches
- Sprinkle with the finely chopped coriander and cover with the coconut/cream mixture
- Bake in a pre-heated oven at 180 °C for 10 minutes