Ingredients

• 5 tablespoons extra virgin olive oil, divided use
• 1 large onion, sliced thin
• 2 large bell peppers (any colors), seeded and cut into wide strips
• 3 carrots, peeled and cut into matchsticks
• One 4-ounce can green curry paste
• Two 13.5-ounce cans coconut milk
• Two and a half pounds shrimp, peeled
• One 8-ounce can water chestnuts
• Rice or Asian noodles, for serving

Directions

Step 1

Heat a wok or a large, deep frying pan over high heat. When hot, add 2 tablespoons of olive oil, then the onions and about half the peppers, depending on what fits in your pan. Stir-fry until the onions are slightly brown but not yet completely soft, about 5 minutes; transfer to a large bowl. Add another 2 tablespoons of olive oil to the wok and stir-fry the rest of the peppers with the carrots, about 5 minutes. Return the cooked vegetables to the wok and cook over low heat for another 3 minutes; transfer all the veggies back to the bowl.

Step 2

Add the final tablespoon of the oil to the wok and add the curry paste, whisking it into the oil to soften it. Add the coconut milk and bring the mixture to a simmer. Add back all the vegetables along with the shrimp and simmer 5 to 7 minutes, until the shrimp are pink, stirring occasionally. Stir in the water chestnuts, cover the wok, and let sit for 10 minutes before serving.

Ingredients

For the filling:

• 3 cloves garlic, peeled
• One 1-inch piece of fresh ginger, peeled and diced
• 1 serrano chile, stemmed and seeded
• 3 tablespoons extra virgin olive oil
• 1 medium onion, about 12 ounces, finely diced
• 1 pound ground lamb
• 3/4 teaspoon ground cumin
• 1 tablespoon garam masala or your favorite curry blend*
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• 1 large tomato, chopped
• 1 cup fresh or frozen green peas
• 1/4 cup chopped fresh cilantro

For the short pastry crust:

• 1/2 cup extra virgin olive oil, plus more for the pie plate
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon distilled white vinegar
• 5 tablespoons cold water

For the assembly:

• 1 large egg

Directions

Step 1

Make the filling: Place the garlic, ginger, and chile pepper in a small food processor or grinder, and mince. Heat a deep frying pan and, when hot, add the olive oil and the mince, and sauté for a minute. Add the onions and sauté until they’re soft. Add the ground lamb and cook until browned, stirring frequently.

Step 2

Sprinkle on the spices and stir. Add the tomatoes
and peas, and cook for 2 to 3 minutes. Taste and
adjust the salt and black pepper as needed. Sprinkle on the cilantro. (If making ahead, let cool and then cover and refrigerate.)

Step 3

Make the crust: Preheat your oven to 350°F and lightly oil a deep 9-inch pie plate. In a large bowl, whisk together the flour, baking powder, and salt, then add the 1/2 cup olive oil and mix with a fork. Add the vinegar and water, mixing them in with your hands (if it seems too dry, add another tablespoon of water). Use your hands to form the dough into two balls, one slightly larger than the other. Place the larger one between two pieces of waxed paper (for easy rolling) and roll out to a 12-inch circle. Transfer to the prepared pie plate, pressing it down and trimming the edges as needed with a sharp knife. Place a piece of parchment paper over the dough and fill halfway up with pie weights (or two pounds of dried beans). Bake for 20 minutes, remove the parchment and pie weights, and bake for another 5 minutes, until golden. While it’s baking, roll out the smaller ball of dough between the sheets of waxed paper to a 10-inch circle.

Step 4

Fill the baked pie shell with the lamb mixture, smoothing the top. In a small bowl, beat the egg with a fork and brush it along the edges of the baked crust. Cover the pie with the 10-inch circle of dough, using the tines of a fork to press down the edges and then trimming as needed. Brush the raw dough with more beaten egg. Use the tip of a sharp knife to make 4 or 5 vents in the center of the pie and bake for 30 minutes or until the top browns. Let rest for 15 minutes before serving.