Thai Chicken Pot Pie

• 7 med. potatoes about 2 1/2 lbs or 4 potatoes and 2 large carrots
• 14 oz. can unsweetened coconut milk, divided.
• 1/4 cup chopped coriander
• 1 1/2 tsp finely grated ginger
• 1 tsp finely grated lime peel
• 2 large carrots
• 1 large onion, halved
• 2 sweet peppers, preferably different colours
• 2 lbs skinless boneless chicken breasts, about 6
• 2 tbsp vegetable oil
• 2 tbsp cornstarch
• 1 tbsp curry paste, preferably red Thai paste
• 4 tsp fish sauce
• 1 tsp granulated sugar
• 1/3 cup finely shredded fresh basil
• 2 tbsp freshly squeezed lime juice

Preheat oven to 375o F. Bring a large saucepan with water and 1/2 teaspoon salt to a boil. Peel potatoes and carrots, if using. Cut potatoes into quarters and carrots in 1/2inch pieces. Add to boiling water. Partially cover, reduce heat to medium and boil gently until vegetables are very tender, from 25 to 30 minutes. Drain. Return to medium heat for 1 minute to dry, then mash. Stir in 1/2 cup coconut milk. coriander, ginger and lime peel.

While potatoes are cooking, prepare base. Coarsely grate carrots, thinly slice onion into rings and cut peppers into thin strips. Slice chicken into bite-size strips. In a large nonstick frying pan, heat half the oil over medium-high heat. Add half the chicken. Stir-fry until golden, about 4 minutes. Remove to a bowl. Repeat with remaining chicken, adding more oil, if needed. Set chicken aside.

Add onion and more oil, if needed. Stir-fry for 2 minutes. Add peppers. Stir-fry for 1 minute. Stir cornstarch into remaining coconut milk until smooth. Add to pan with curry paste, fish sauce and sugar. Stir for 1 minute. Add to chicken along with carrots, basil and lime juice. Turn into a 9 x 13 inch casserole dish. Drop potato and carrot mixture evenly over top, smoothing it to evenly cover entire casserole. Pie can be prepared to this point, then covered are refrigerated for up to 2 days.