Yellow curry chicken cottage pie
SERVES 8 AS PART OF A BANQUET PREP + COOK TIME 1 HOUR (+ COOLING TIME)
1.25kg chicken thigh fillets, cut into 4cm pieces
2 tablespoons vegetable oil
1 large (500g) leek, sliced thinly
2 cloves garlic, crushed
⅓ cup (100g) yellow curry paste
2 tablespoons plain flour
3 cups (750ml) chicken stock
1 cup (250ml) coconut cream
3 makrut lime leaves, torn
2 tablespoons lime juice
2 tablespoons fish sauce
1 cup (120g) frozen peas
400g can baby corn, drained
½ cup Thai basil leaves, plus extra to serve
2 tablespoons shredded coconut, toasted
SWEET POTATO & COCONUT MASH
1.5kg orange sweet potatoes, peeled, cut into 3cm pieces
½ cup (125ml) coconut cream
2 teaspoons finely grated fresh ginger
1 tablespoon fish sauce
1 Preheat oven to 200°C (180°C fan-forced).
Season the chicken. Heat the oil
