Thai Chicken Pot Pie

• 1 can (9 oz) light coconut milk
• 2 tbsp green curry paste
• 2 tbsp ground almonds
• 10 oz boneless skinless chicken breasts, finely chopped
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 4 oz green beans, trimmed and cut into 3/4 inch lengths
• 3 oz snow peas, cut into 3/4 inch pieces
• 1/4 cup chopped cilantro
• 1 sheet frozen puff pastry, thawed
• 2 tsp milk
• 1/2 tsp cumin seeds

1. Preheat the oven to 425u0b0F. Grease two 3-cup ovenproof dishes. Bring coconut milk to a simmer on medium heat. Stir in the curry paste and cook and stir 1-2 mins or until fragrant. Stir in the ground almonds. Add the chicken and simmer 4-5 mins or until cooked through. Stir in the sugar and fish sauce; cook for 1 min. Remove from heat; add beans, snow peas and cilantro.
2. Spoon mixture into prepared dishes. Cut pastry into 4 squares. Place 2 pieces of pastry on top of each dish and pinch edges to seal. Brush with milk. Using a knife, cut an X in the center. Place dishes on a baking sheet. Sprinkle with cumin seeds.
3. Bake 20-25 minutes or until golden brown.

light coconut milk, green curry, ground almonds, chicken breasts, brown sugar, fish sauce, green beans, snow peas, cilantro, pastry, milk, cumin seeds

Taken from recipes-plus.com/api/v2.0/recipes/20917 (may not work)