Sophie's simple red Thai chicken pastry slice
Sophie's simple red Thai chicken pastry slice

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, sophie's simple red thai chicken pastry slice. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sophie's simple red Thai chicken pastry slice is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sophie's simple red Thai chicken pastry slice is something which I’ve loved my whole life. They are nice and they look fantastic.

Chop the chicken into small pieces. Cook through — I like giving them a quick fry with no oil in an stick pan. Inspired by a cozy little grill just down our street, this Thai chicken salad with peanut dressing is fresh, crisp and bursting with amazing flavor.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sophie's simple red thai chicken pastry slice using 5 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sophie's simple red Thai chicken pastry slice:
  1. Make ready 4 rectangles of pastry, each approximately 4" x 6"
  2. Get 1 chicken breast, diced
  3. Take 5 tbsp natural yogurt
  4. Make ready 1 tbsp red Thai curry paste
  5. Get 1 oriental vegetables (optional)

This dark, pungent curry paste makes a delightful alternative to · Gluten-free Thai Peanut Chicken Quinoa Bowls have the signature flavors of Chicken Pad Thai. · Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish. Your favorite Thai flavors packed into these simple, healthy and delicious chicken wraps with spicy peanut sauce. The wraps are loaded with lean chicken (you can grill fresh chicken breasts or use any pre-cooked chicken you have on hand), thinly sliced carrots, cucumber, cabbage, and red pepper. This easy Thai chicken satay is loved by childen and adults alike.

Instructions to make Sophie's simple red Thai chicken pastry slice:
  1. Preheat oven to 180°C.
  2. Chop the chicken into small pieces. Cook through - I like giving them a quick fry with no oil in an stick pan.
  3. Remove from the heat and add the red Thai curry paste. Stir though.
  4. Add in your yogurt and stir through.
  5. Place two of your rectangles into a baking tray lined with grease proof paper.
  6. Spoon your mixture evenly over the squares and leave a border of 1-1 ½cm.
  7. On the other sheets of pastry, slit holes. Make them even, not too wide. I made them just under 2" long, on alternating sides. Make sure to leave a border around the edge uncut.
  8. On the pastry that has the filling, brush the borders with beaten egg.
  9. Carefully place on top of the other sheet and filling.
  10. Press the edges together and make sure they're sealed.
  11. Brush the top with egg and bake for 20 minutes.
  12. Serve and enjoy!

Celadon's Thai chicken satay in particular is what my children devour about as quickly as it arrives on the table. This healthy Thai chicken salad starts with chicken breasts marinaded in Panang red curry paste. You can find the curry paste in Asian markets, but also in a regular grocery store with a great "International" section. Curry paste is so intense you do not need to marinade the chicken for long, and you do not. This simple chopped Thai chicken salad has incredible flavors - peanut, lime, soy, chili, cilantro.

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