It’s getting cold in Chicago. I need something to warm myself up and prevent myself from getting a cold (again). I need carbs and spices! What’s better than a hearty pot pie in fall? But this is not your traditional pot pie, it’s a flavorful, heart-warming, spicy pot pie – Lemongrass Curry Pot Pie. You can use any kind of protein in this recipe. I used mixed seafood because… I LOVE seafood! 🙂
Fresh lemongrass stalks are available in most major grocery stores like Wholefoods and Mariano’s (in Chicago). They are either sold in small packages in the herbs section or in bulk in the product area. I prefer fresh lemongrass over frozen chopped ones that are sold in plastic containers. The flavor just isn’t same. Try your best to find fresh lemongrass, you won’t be disappointed.
Once you bring the lemongrass stalks home, rinse it and peel off the outer layer and use only the bottom third of the stalks. Bruise them with a rolling pin and crack the layers open to let the fragrance come out. In this recipe, instead of using traditional curry powder, I used Thai red curry paste that’s super aromatic and slightly acidic to make this pot pie refreshing and satisfying at the same time
According to healthers.org, lemongrass can also reduce high fever and has powerful pain relieving properties. Sounds like a perfect cold prevention food to get ready for the freezing winter! What’s your favorite lemongrass dish? Share in the comments below 🙂
Lemongrass Curry Pot Pie
- 2-3 lemongrass stalks (use only the bottom third)
- 3 tablespoon vegetable oil
- 3 tablespoon Thai red curry paste
- 3 garlic cloves, coarsely chopped
- 2 small Chinese eggplant (cut into cubes)
- 2 small tomato (cut into cubes)
- ½ yellow onion
- 1 tablespoon lime juice
- 1 cup vegetable broth
- 1 can organic unsweetened coconut milk
- 1.5 cup mixed seafood (can be substituted with any protein)
- Pinch of kosher salt
- 1 sheet puff pastry (this is the brand I used)
- 1.5 tablespoon water
- 1 egg
- ) Preheat oven by following instructions of puff pastry.
- ) Heat 3 tablespoon oil in a large pot over medium high heat. Pan fry chinese eggplant until soft about 8-10 minutes. Set aside.
- ) Using the same pot, add curry paste and stir until fragrant, about 1-2 minutes. Add onion and garlic until onion becomes soft and transparent. Add broth, coconut, and lemongrass. Cook and stir occasionally and bring to a simmer.
- ) Add mixed seafood (or the protein of your choice) and let it cooked through for about 5-8 minutes. Add lime juice and stir in cooked eggplant and tomatoes. Season to taste with salt and more lime juice if desired. Spoon curry into ramekins.
- ) Prepare egg wash by beating egg and water together until frothy.
- ) Unfold the pastry sheet, trim to fit the ramekins, and place it over each of them. Brush egg wash top of the crust. Place each ramekin on a baking sheet and cook for about 25-30 minutes (or until tops are dry and golden brown. Cool before serving.
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