I made this a few weeks ago, but forgot to post about it, but since I’m a bit short on material, I’ll post about it now!
This might look like any other pie, but don’t be fooled. This is no ordinary pie! First off, it’s a meat pie. I first started making meat pies before Christmas using this excellent page on Medieval cookery as a guide. After a while, however, I thought that there must be more that could be done with a meat pie than the traditional ingredients and spices. I’d heard of curried pies, so I tried my hand at making a Thai Curry pie with some leftover red curry chicken I had in the fridge. I still used the instructions in the page I provided above as my guideline, but I threw in lemongrass, red chili peppers, grated ginger, coconut milk, some of the red curry sauce left over from the chicken recipe (available here for reference) and rice. I served it with leftover red curry sauce, and when that ran out it was pretty tasty with some Thai sweet and sour sauce I had in the fridge.
If anyone is curious, I also boiled the bones and the very last hints of meat to make this Thai chicken soup recipe. I got a lot out of that chicken!
*Note* I just use a basic pastry recipe for my pie crust. I usually use that crisco provides, but I use lard instead of shortening (I can’t find shortening that doesn’t have palm oil in it). If you’re gluten intolerant, there are also a number of great gluten free pastry recipes on the net. I recommend the one that Gluten Free Girl has on her site.