The Aussie Who Ate The Big Apple

[HomeCookin’] Curry Chicken and vegetable pot pie. Delicious! 

[Pre-Heat] your oven to 375F

[Chop] 3 cloves of garlic, 2 large carrots, 2 large sticks of celery, 1 large onion, 4-5 large mushrooms and a bunch of scallions. 

[Mix] 1 large chicken breast chopped into small pieces, 1 tablespoon of EVOO, 1 tablespoon of Sriracha or chilli sauce, salt, pepper and 2 tablespoons of Curry Powder in a bowl. (I used Keen’s Aussie Curry Powder)

[Saute] garlic and onion in a pot over medium heat. Add celery, carrot and saute until soft. Add mushrooms, scallions and stir in 1 teaspoon red pepper flakes, 1 teaspoon powdered ginger and 1 tablespoon curry powder. 
Stir through until softened and then set vegetables aside in a bowl. 
ADD a little olive oil to pot and saute chicken for 4-5 mins. 
Mix in the veggies and add 1/3 cup chicken stock. 
Simmer on low for 10-15 mins to thicken, then stir through 1/2 cup plain greek yogurt. Season to taste with salt and cracked pepper.

[Add]  the chicken and vegetable mixture to a pie dish and cover with one sheet of Puff Pastry. Crimp the edges and brush with an egg wash. Season with salt and pepper.

[Bake] in the oven until pastry is puffed and golden brown (about 20 mins). Brush with egg wash half way through for extra golden brown color.
*I placed the Pie dish on top of a cookie tray in case of spills. This is a good tip! 

Enjoy the pie and please let me know if you bake this at home! 
xo 
Sarah

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[HomeCookin’] Aussie style yellow curry prawns w/ kale, beans, red pepper and shiitakes

I love me some Aussie curry. Keen’s is my favorite brand and it automatically takes me back to my childhood when I cook with it.
This simple curry could be used with other meats or veggies.

[Preheat] oven to 350F. Peel and devein shrimp/prawns and toss with olive oil, salt and pepper.

[Saute] onion, garlic, ginger, red chilli in olive oil until fragrant. Add chopped shitakes, green beans and red peppers and saute for 2-3 mins. Add 2 tbsp of Keens curry powder and stir through.
Add one can of coconut milk and stir through. Season with salt, pepper, fish sauce, lime juice and Sriracha to taste.
Add a handful of chopped kale, chopped tomatoes and cilantro. Simmer on low-medium heat.

[Bake] Shrimp on a flat cookie sheet for 7 mins.

Serve with rice noodles, curry veggies and roasted shrimp on the top. Garnish with chili, cilantro and lime.

#food #curry #nyc #asian #shrimp #dinner (Taken with Instagram)