Pumpkin Thai Curry Pot Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until biscuits are golden brown, about 20 minutes.'}

📊 Nutrition Facts

Per serving (10 servings total)