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.


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


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

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.

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