THAI CURRY SEAFOOD PIE

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 2619kj COST $$$$

1 tbsp peanut oil 1 red onion, finely chopped 3 garlic cloves, crushed 1 long green chilli, finely chopped 3cm fresh ginger, peeled, grated ¼ cup green curry paste 1 tsp cornflour 400ml can coconut milk ¼ cup chopped coriander leaves juice ½ lime 2 tsp grated palm sugar 500g firm white fish fillets, chopped 18 green prawns, peeled, deveined 150g green beans, trimmed, 3cm pieces 6 sheets filo pastry 50g butter, melted coriander leaves, lemon wedges, to serve

1 Preheat oven to moderate, 180°C. Lightly grease 4 x 2-cup shallow baking dishes. Place on an oven tray.

2 In a large saucepan, heat oil on medium. Saute onion, garlic, chilli and ginger 3-4 mins. Stir in curry paste and cook, stirring, 2 mins.

3 In a small bowl, mix cornflour with 2 tbsp coconut milk. In a medium saucepan, combine remaining coconut milk with cornflour mixture. Bring to boil on high, stirring. Reduce heat to medium, simmer 3-5 mins. Stir in coriander, juice and sugar. Remove from heat.

4 Divide fish, prawns and beans between dishes. Pour over coconut milk mixture and stir gently.

5 Layer pastry sheets, brushing each with butter. Cut into quarters. Place over fish, scrunching.

6 Bake 15-20 mins until golden. Top with coriander leaves. Serve with lemon wedges.