Green Chicken Curry Pot Pies

• 1 tbsp vegetable oil
• 1 lb chicken thigh fillets, cut into 3/4 inch pieces
• 9 oz sweet potato, cut into 3/4 inch pieces
• 1 tbsp Thai green curry paste
• 1 (9 oz) can light coconut milk
• 1 tbsp lime juice
• 2 tsp fish sauce
• 2 tsp brown sugar
• 3.5 oz green beans, trimmed, cut into 3/4 inch pieces
• 2 tbsp chopped fresh cilantro
• 2 sheets frozen pie dough, thawed
• 1 None large egg, lightly beaten

1. Heat oil in a large saucepan over high heat. Add chicken and cook for 5 mins, or until seared. Add sweet potato and curry paste. Cook for 1 min, or until fragrant. Add coconut milk, lime juice, fish sauce and sugar. Bring to a boil then reduce heat and simmer for 10-12 mins, or until sweet potato is tender and sauce is thick. Remove from heat and stir in beans and cilantro. Set aside for 30 mins to cool.
2. Preheat oven to 350u0b0F. Lightly grease 4 recesses of a 6-cup deep muffin tray.
3. Cut out 4 (5 inch) and 4 (3 1/2 inch) discs from pie dough. Line prepared recesses with 5 inch rounds then distribute chicken mixture over top. Brush 1 side of 3 1/2 inch rounds with egg. Place, egg-side down, over filling, pressing edges to seal. Brush tops with egg. Use any remaining pastry to decorate pie tops, if desired. Bake for 30-35 mins, or until golden brown. Serve.

vegetable oil, chicken thigh, sweet potato, green curry, light coconut milk, lime juice, fish sauce, brown sugar, green beans, fresh cilantro, egg

Taken from recipes-plus.com/api/v2.0/recipes/34218 (may not work)