Curry Chicken and Pumpkin Pie

Olive oil
800g chicken, 3cm pieces
1/3C Thai green curry paste
270ml coconut milk
600g butternut pumpkin, 3cm cubes
3 sheets puff pastry



Heat oil and brown chicken in batches, remove.  Heat curry paste briefly, add coconut milk and bring to boil.  Add pumpkin, reduce heat, cover and cook 6-8 mins or until almost tender.  Return chicken and cook uncovered 4 mins or until sauce thickens slightly.  Line pie tin and add filling, cover with remaining pastry, cutting holes to allow steam to escape.  Bake 30 mins or until puffed and golden.



Alternately can be served on rice instead of as pie.