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Thai chicken pie with crunchy rice topping (gluten free)

Susie Burrell
 
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Thai chicken pie with crunchy rice topping (gluten free)

Serving size: Serves 4-6
Cuisine type: Modern Australian, Thai
Cooking time: Less than 60 minutes
Special options: Gluten free, Kid friendly, Lactose free
Course: Lunch, Main
Favourite flavours: Chicken

Thai chicken pie with crunchy rice topping
INGREDIENTS

1 tablespoon olive oil
1.2 kg chicken mince
1 red capsicum, chopped
¼ cup gluten free thai curry paste
250g mixed mushrooms, sliced
410g can baby corn, drained
270ml light coconut milk
1 tablespoon fish sauce

rice topping
1 cup basmati rice
1 egg, lightly beaten
¼ cup chopped coriander
salt and pepper, to taste
sesame seeds, to sprinkle
METHOD

Preheat oven at 220°C/200°C (fan forced)

Cook rice according to packet instructions; cool and set aside.

Heat oil in a large non-stick frying pan. Cook chicken and capsicum until chicken is browned all over. Stir in curry paste, mushrooms and baby corn; cook for 2 minutes to soften slightly.

Gradually stir in coconut milk, simmer uncovered for 5 minutes or until thickened slightly. Stir in fish sauce and then pour mixture into an oven-proof dish.

To make rice topping, combine all ingredients and then spread over chicken mixture in dish. Sprinkle with sesame seeds.

Cook for 20 minutes or until top of rice is crunchy.
 
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