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Thai Green Fish Curry Filo Pie
A warming and aromatic Thai Green coconut curry packed with colourful veg, fish, and prawns. Topped with scrunched up filo pastry for a golden crispy finish.
Method
- Preheat the oven to 200°C (180°C fan). Lightly oil a medium ovenproof dish.
- Heat 1 tbsp oil in a large pan. Sauté onion, carrot, red pepper, and courgette for 5-6 minutes until just softened. Stir in the green curry paste and cook 30–60 seconds until fragrant.
- Add coconut milk, stock, fish sauce, and lime juice. Stir well and bring to a gentle simmer. Season lightly with salt and pepper.
- Gently fold in the fish chunks and raw prawns. Simmer for 2–3 minutes - the seafood should just start to cook, but will finish cooking in the oven.
- Pour the filling into the prepared ovenproof dish.
- Take a sheet of filo, brush lightly with olive oil or melted butter, scrunch or crinkle it, and layer loosely over the filling. Repeat until the filling is fully covered.
- 25-30 minutes, or until the filo is crisp, golden, and the filling is bubbling at the edges.
- Sprinkle with fresh coriander. Serve straight from the dish.
