It’s all in the detail with our favourite Thai-influenced pie. First the coconut sauce based on a home-made curry paste – a deep, warm blend of fresh and ground spices and peanuts – then, it’s the satisfying pile of vegies (cauli, pumpkin, silverbeet, carrot, potato, peas and onions), and the final clincher: a golden lid of Careme butter puff pastry. A seriously yummy way to eat your greens (and oranges and whites...).