Thai Chicken Curry Tartlets

Goodman Fielder Food Service
Thai Chicken Curry Tartlets

Thai Chicken Curry Tartlets

Posted on 22nd August 2017
Transform your Thai Chicken Curry recipe into this easy-to-serve, and easy-to-make tartlets, by using our famous Pampas Shells.
Makes 8, scale as needed.

Ingredients

AmountMeasureName
8 each Pampas Shells
1 each Chicken Breast
680 g Potato (Cubed)
340 g Onion (Diced)
340 g Carrot (Diced)
15 g Curry Powder
30 g Brown Sugar
30 g Salt
30 g Ground Pepper
15 mL Vegetable Oil
1 each Yellow Capsicum (Sliced)
175 mL Water

Method

Raw ingredients for Thai Curry Tartlets

Step 1

Cut the chicken into rough cubes and dice the onions. On the stovetop, heat the oil on medium heat and fry the chicken and onion. While they cook, boil the carrots and potatoes – in separate pots – until they become soft.

Cutting chicken breast and cooking it

Step 2

Once the chicken and onion have turned brown, add the curry powder, potatoes and carrots and stir continuously. Pour in the water and allow to simmer on a medium heat for five minutes. This process will allow the potatoes to soak up the moisture, to create a thick filling.

Adding of curry powder

Step 3

Add salt, pepper and brown sugar to the mixture, and then place it into the Robot Coupe until it is well blended together.

Mixing it in the Robot Coupe

Step 4

Once the filling is ready, fill the Pampas Shells with the mixture and smooth the top over by using the back of a spoon. Place two strands of capsicum in a criss-cross pattern over the top as a feature, then cook the filled shells in the oven for 12 to 15 minutes at 165 degrees. To serve, place them on a long wooden serving platter.

Filling the shells

Putting tartlets into the oven

Message from chef Andrew Sibley

Andrew Sibley

This spin on the traditional Thai curry is like no other. While packed into a Pampas shell, the dish still contains the flavours of the favourite Asian dish. These are perfect for any size catering event.

See more ideas from Andrew Sibley

24th July 2017

Coriander and Chilli Infused Chicken Burger with Lime Mayonnaise

Chef Andrew's Coriander and Chilli Infused Chicken Burger is full of strong flavours, including his homemade lime mayonnaise.
12th June 2017

Prawn Toast with Zesty Lemon and Herbs

Need to switch up your entree and starters menu? This garlic prawn toast will fit perfectly as the cooler months approach, and it can be made in five easy steps.
3rd June 2017

Beef and Lamb Paprika Bombs with BBQ Sauce

Spice up your traditional meatballs with this tasty beef and lamb paprika bomb recipe, served with a side of BBQ Mayonnaise.

More ideas

Kingfish ceviche with pickled vegetables

21st May 2019
With the trend of pickled vegetables rising, this simple to follow kingfish ceviche recipe is a must-try for your menu.

Dark Chocolate Tart

7th May 2019
Looking for a new chocolate offering on your dessert or afternoon tea menu? Check our Chef Mark's Dark Chocolate Tart recipe today.

Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

16th April 2019
Looking for a creamy, flavoursome dessert for your menu? Chef Tim's Beurre Noisette Ice Cream recipe is the answer. It's rich in flavour and can be made in bulk, ahead of service time.

Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign Up for GF Foodservice News