夢のうっかり

From Martha Stewart Living Omnimedia
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
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Nutritional Information

Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
green curry chicken potpie
Courtesy of Martha Stewart
Serves: 4
Yields: 9-by-12-inch potpie
Total Time: 50 min
Prep Time: 25 min
Oven Temp: 375
Ingredients
U.S. Metric Conversion chart
Curry Paste
1/2 cup(s) (2 stalks) lemongrass, chopped
1/2 cup(s) fresh cilantro
1/4 cup(s) (about 8 cloves) garlic, chopped
1/4 cup(s) (about 2) chopped scallions
3 serrano chiles, thinly sliced
2 tablespoon(s) fresh ginger, chopped, peeled
1 tablespoon(s) lime zest, plus 2 tablespoons fresh lime juice, finely grated
1 tablespoon(s) coriander seeds, toasted and ground
2 teaspoon(s) cumin seeds, toasted and ground
1 teaspoon(s) whole black peppercorns, toasted and ground
1 cup(s) Spinach, rinsed well and dried
1 cup(s) unsweetened coconut milk
Filling
1 teaspoon(s) all-purpose flour
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pound(s) boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
Topping
6 (9 by 14 inches each) sheets frozen phyllo dough, thawed, from 1 pound package
Melted unsalted butter, for brushing
Coarse salt
Basil leaves, for garnish
Directions
Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, MDF Display
ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
Preheat oven to 375 degrees F. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.