Equipment
- Oven-safe baking dish
- Medium-sized pot
Ingredients
Coconut Lemongrass Curry Saucy Noodles
$39
- Omsom Coconut Lemongrass Curry Saucy Noodles
- 4 cups water (for boiling)
- 1/2 cup diced potatoes
- 1 tablespoon oil
- 1/2 cup diced onion
- 1/2 cup raw ground chicken or cooked shredded rotisserie chicken
- 1/4 cup shredded carrots and daikon
- 1/2 cup sweet corn kernels
- 1 to 1 1/2 tablespoon soy sauce
- 1 cup coconut milk
- 1 sheet premade puff pastry, thawed
Instructions
Preheat the oven to 400°F (200°C).
In a soup pot, boil 4 cups of water. Cook the diced potatoes until soft, strain, and set aside. Boil the noodles from Coconut Lemongrass Curry Saucy Noodles, then set them aside with the potatoes and discard the water.
In the same pot, heat oil over medium heat. Sauté the diced onion until soft, then add ground chicken (or shredded rotisserie chicken) and cook through. Stir in shredded carrots, daikon, and sweet corn. Cook for a few minutes until slightly softened, then turn off the heat.
Add the noodles, potatoes, Omsom Coconut Lemongrass Curry Sauce, soy sauce, and coconut milk, stirring to coat evenly.
Roll out the thawed puff pastry on a lightly floured surface. Cut it to fit your oven-safe baking dish, leaving a slight overhang. Transfer the filling into the dish, place the puff pastry on top, trim the edges if needed, cut slits in the center for steam, and brush with coconut milk.
Bake for 20-25 minutes until golden brown and crispy.
Let cool for a few minutes before serving.
