- 1 package store bought puff pastry, defrosted
- 1 egg, beaten
For the Thai Green Curry
- 2 tablespoons vegetable oil
- 3 tablespoons ginger, freshly grated
- 5 cloves garlic, peeled and crushed
- 1 medium onion, finely diced
- 3 medium carrots, peeled and cut into 1/4" pieces
- 3 stalks lemongrass, sliced into 2" pieces
- 1 jalapeño, sliced into 1/4" pieces
- 4 tablespoons Thai green curry paste
- 1 pound Hatfield Ground Pork
- 1/ 3 cup full-fat coconut milk
- 5 tablespoons cornstarch
- 2 tablespoons water
- 1 lime, juiced
Warm a medium sized deep saute pan with vegetable oil on medium-high heat. Once the oil starts to shimmer, add all of the ginger, garlic, and onions. Let them cook for about 10 minutes until it starts to sweat and the onions turn translucent, stirring them occasionally.
Add the lemongrass and chili pepper (if you like the filling really spicy) to the pot. Let them cook for 5 minutes. Add the ground pork and Thai green curry paste to the mixture. Let this cook and stir for about 10 minutes. Break up any large pieces of pork to cook thoroughly. Pour in the coconut milk, stir and let this simmer on medium-low heat for 5 minutes until it thickens slightly.
While the mixture simmers, make a slurry in a small bowl by mixing the cornstarch and water. Pour the slurry into the curry, gently yet continuously stirring the curry to evenly distribute the cornstarch. Add the lime juice and season to taste. Turn off the heat once the sauce bubbles for a minute or two. Pour the curry into a large bowl and set aside to cool, preferably at least 3 hours or overnight in the refrigerator. Pick out and discard the lemongrass from the cooled curry since it is not pleasant to eat.