Chef and food writer, Dan Clapson of Alberta puts a unique twist on a classic cold-weather comfort food by adding curry and coconut to this delicious alternative to your usual Turkey feast. I would do this for a holiday brunch with neighbours or friends who plan on dropping over during the holidays.
President’s Choice new CRAVE MORE campaign is encouraging us to discover and savour global flavours this holiday season.With the help of top chefs across Canada, they’ve offered up some very creative ways to enjoy some of our most loved foods of the season. Fusion doesn’t have to only be in restaurants! Right? And who doesn’t love coconut and curry?? YUM! I had to share this recipe!
COCONUT CURRY TURKEY POT PIE
Created by Chef Dan Clapson for President’s Choice
- 1 tablespoon canola oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Thai red curry paste
- 2 cups coconut milk
- 2 cups half and half
- 2 cups PC® Organics Chicken Broth
- 1 2” piece lemongrass
- 1 2” piece ginger root (peeled)
- 3 red potatoes (½” cubed)
- 2 large carrots (peeled, halved and ½” sliced)
- 2 leeks (trimmed, halved and thinly sliced)
- 16 crimini mushrooms (quartered)
- 1 (7-9 kg) PC® Free From Air-Chilled Whole Turkey (2 breasts cut into 1” cubed)
- Salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 package PC® Butter Puff Pastry
- 6 large ramekins
- Heat oil in a large pot on medium-high heat, add onions and garlic and cook until softened, about 5 minutes.
- Add curry paste to pot and continue to cook for 5 more minutes, stirring regularly.
- Place the next 5 ingredients in the pot and let come to a boil. Reduce to medium heat and let simmer for 15 minutes.
- Next, remove the lemongrass stalk and ginger root from the pot and add in the remaining vegetables and turkey and cook until vegetables are fork tender, about 12-14 minutes.
- In a small bowl, whisk together the cornstarch and water and pour into the mixture to help thicken. Season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Portion out the now finished pot pie filling into 6 ramekins, leaving about a ½” of room from the top of each.
- Roll out PC® Butter Puff Pastry and cut into 6 squares. Place each square on top of a ramekin and use your fingers to seal around rim. Trim away any excess pastry with a paring knife and discard.
- Bake in oven until pastry is golden and flaky, approximately 8-10 minutes.
- Serve straight from the oven on chargers with a side of “Don’t touch the bowl, it’s hot!” warnings.