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 pieces2 tablespoons vegetable oil1 large (500g) leek, sliced thinly2 cloves garlic, crushed⅓ cup (100g) yellow curry paste2 tablespoons plain flour3 cups (750ml) chicken stock1 cup (250ml) coconut cream3 makrut lime leaves, torn2 tablespoons lime juice2 tablespoons fish sauce1 cup (120g) frozen peas400g can baby corn, drained½ cup Thai basil leaves, plus extra to serve2 tablespoons shredded coconut, toasted
KŪMARA & COCONUT MASH
1.5kg orange kūmara, peeled, cut into 3cm pieces½ cup (125ml) coconut cream2 teaspoons finely grated fresh ginger1 tablespoon fish sauce
1 Preheat oven to 200°C (180°C fan-forced).
Season the chicken. Heat the oil in a large frying pan over high heat; cook chicken, in batches,