Thai red curry fish pie

Name: Thai red curry fish pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tsp. oil, plus 1/2tsp for brushing; 4 spring onions, chopped; 2 tbsp. red Thai curry paste, add an extra tbsp if you like it spicy (we used Thai Taste); 1 tbsp. soy sauce; 1 tsp. soft light brown sugar; 400 mL tin coconut milk; 3 skinless salmon fillets (about 300g), chopped into 4cm chunks; 200 g raw peeled king prawns; 200 g sugar snap peas; zest and juice of 1/2 lime; small bunch coriander, roughly chopped; 3 sheets filo pastry

We’ve given traditional fish pie a healthy makeover with the fragrant flavours of Thailand. The addition of a crisp filo top makes this a moreish, guilt-free dish, too.

By The GH Kitchen TeamUpdated: 24 November 2023

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We've given a creamy (and sometimes heavy) fish pie a makeover by transforming it with Thai red curry paste, coconut milk, and topped it with a crispy and irresistibly golden filo pastry topping.

It's a lovely meal to make during the week, when you get home late, as it only requires 15 mins of prep time and only 30 mins of cook time, so ready and on the dinner table in under an hour.

We've got lots more fish pie or vegetarian pie recipe inspiration if you're in the mood for winter warming recipes.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

495

Ingredients

1 tsp. oil, plus 1/2tsp for brushing
4 spring onions, chopped
2 Tbsp. red Thai curry paste, add an extra tbsp if you like it spicy (we used Thai Taste)
1 Tbsp. soy sauce
1 tsp. soft light brown sugar
400 ml tin coconut milk
3 skinless salmon fillets (about 300g), chopped into 4cm chunks
200 g raw peeled king prawns
200 g sugar snap peas
zest and juice of 1/2 lime
small bunch coriander, roughly chopped
3 sheets filo pastry

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Heat the oil in a medium, shallow, ovenproof casserole or frying pan over medium heat. Fry the spring onions until softened, about 2min. Add the curry paste, soy sauce and sugar and cook for 1min, stirring constantly. Pour in the coconut milk, bring to the boil, then bubble for 5min (uncovered) to reduce slightly.
2. Step 2
  Add salmon, prawns, sugar snaps, lime zest and juice and coriander, season and stir to combine. Rip filo sheets into pieces, gently scrunch up and place over the fish, overlapping to cover the mixture completely. Brush the filo lightly with a little oil.
3. Step 3
  Cook in the oven for 15-20min until the pastry is crisp and golden and the fish is cooked through.

Per Serving:

Calories: 495
Fibre: 2 g
Total carbs: 26 g
Sugars: 7 g
Total fat: 30 g
Saturated fat: 17 g
Protein: 30 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time