Prep time: 20 minutes
Cook Time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Yields: 6 servings
1 teaspoon salt
2 pounds boiling potatoes, cut into 1/2-inch pieces (potatoes may be peeled if desired)
1 tablespoon butter
2 tablespoons fat-free sour cream
1 tablespoon canola oil
1 cup onion, chopped
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon Massaman curry paste
1/4 cup Crunch Time peanut butter
1 1/2 cups canned light coconut milk
1 pound boneless, skinless chicken breasts, cut into chunks
2 cups mixed vegetables
1/4 cup chopped peanuts
1/2 tablespoon tamarind paste
1 tablespoon warm water
2 teaspoons corn starch
Juice from 1 lime
1 teaspoon fish sauce
Sriracha sauce, to taste
1 pre-made pie crust
1. Preheat oven to 350°F.
2. Bring salt and 4 quarts of water to a rolling boil. Add potatoes and cook until tender, approximately 10 to 12 minutes. Drain potatoes and mash with sour cream and butter. Set aside.
3. In a small bowl or ramekin, dissolve tamarind paste with warm water. Once paste has dissolved, add cornstarch to mixture and stir until cornstarch is dissolved. Set aside.
4. In a large saucepan, heat the oil over medium heat. Add the onion and cook until translucent, stirring when needed, about 5 minutes. Add garlic, ginger, and shallots. Stir and sauté about 1 minute. Add in Massaman curry paste and stir to coat onion mixture. Once curry paste is incorporated add in peanut butter, mixing thoroughly. Stir in 1 cup of coconut milk and bring to a light boil. Add in chopped chicken and stir in additional 1/2 cup of coconut milk. Cook chicken until tender, approximately 10 to 15 minutes. Add mixed vegetables and peanuts. Stir in tamarind and cornstarch mixture, lime juice, fish sauce. Cook until vegetables are just tender. Add Sriracha sauce, to taste, if you like your curry spicy. Remove from heat and transfer to a large bowl to cool slightly before adding to pie crust.
5. Roll out your pie crust and lay it in an 8- or 9-nch pie plate. Fill pie shell with curry and top with mashed potatoes. Place pie plate on top of a baking sheet covered in aluminum foil (this will catch any drippings from the pie, if necessary). Bake in the center of the oven for 30 minutes or until crust is golden brown and tender. Remove from oven and cool for 10 minutes before serving. Cover and store any leftovers in the refrigerator.