Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Season the chicken. Heat the oil in a large frying pan over high heat; cook chicken, in batches, for 3 minutes or until browned. Transfer to a plate.

Step 3

Cook the leek in the same pan, stirring occasionally, for 5 minutes or until softened. Add the garlic and curry paste; cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with flour; cook, stirring, for 1 minute.

Step 4

Gradually stir in the stock, then add the coconut cream and lime leaves. Bring to the boil. Reduce heat to low-medium; simmer, stirring occasionally, for 5 minutes or until thickened slightly and chicken is just tender. Stir in lime juice and fish sauce; season. Add peas, corn and basil; stir gently to combine.

Step 5

SWEET POTATO & COCONUT MASH: Place sweet potato in a large saucepan with enough cold water to cover; bring to the boil over high heat. Reduce to a simmer; cook for 15 minutes or until tender. Drain well; return to pan. Add coconut cream, ginger and fish sauce. Use a stick blender to blend until smooth. Season to taste.

Step 6

Spoon curry into a 2.5-litre (10-cup) ovenproof dish. Spread mash over curry to cover. Bake for 20 minutes or until top is golden and filling is hot.

Step 7

Serve pie topped with shredded coconut and extra Thai basil leaves.