I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped tribute to that dish. Equipment and preparation: for this recipe you will need a 1.2 litre/2 pint pie dish and a lattice cutter.
You can make your own red curry paste if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. You can use halibut, sea bass, pollock or coley depending on your budget. Delicious served with this salsa-like sauce.