Ingredients
10
10 servings
- •1 ½ tablespoons grapeseed oil
- •4 (5 ounce) chicken thighs, diced
- •salt and ground black pepper to taste
- •¼ cup diced onion
- •3 tablespoons Thai red curry paste
- •2 tablespoons minced garlic
- •1 teaspoon harissa
- •1 teaspoon onion salt
- •1 teaspoon garlic powder
- •1 teaspoon cornstarch, or as needed
- •2 (14 ounce) cans coconut milk, divided
- •3 ½ cups peeled, cubed pumpkin
- •1 cup green peas
- •½ cup fresh green beans
- •1 small fresh red chile pepper, finely chopped
- •2 tablespoons dark brown sugar
- •1 tablespoon lime juice
- •1 tablespoon fish sauce
- •1 pinch sea salt
- •1 (10 ounce) can refrigerated biscuit dough
- •1 large egg, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
- Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
- Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
- Bake in the preheated oven until biscuits are golden brown, about 20 minutes.
Nutritional Facts
Per 10 servings
- Calories: 391
- Carbohydrate: 24g
- Fat: 27g
- Fiber: 2g
- Protein: 15g
- Sugar: 7g
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