Thai Red Curry Wontons
Thai Red Curry Wontons
Ingredients
For the Wonton Filling
- 1/2 pound raw shrimp, peeled, deveined
- 1 pound ground chicken
- 1 teaspoon chicken powder
- 1 teaspoon yum-yum seasoning
- 1/2 teaspoon white pepper
- 1 tablespoon ginger, finely chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon Chinese cooking wine
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Wontons and Cooking
- 1 package square wonton wrappers
- 1/4 cup water, for sealing wrappers
- 1 tablespoon cooking oil
For the Thai Red Curry Sauce
- 1 can coconut milk, (13.5 ounce)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
For Garnish
- 1 teaspoon chili oil, as needed
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Prepare the wonton filling: Finely chop the peeled and deveined raw shrimp using a cleaver or sharp knife until it forms a coarse paste. Transfer the shrimp paste to a large mixing bowl.
⏱️ 10 min
- 2
Add the ground chicken to the bowl with the shrimp paste. Season with chicken powder, yum-yum seasoning, white pepper, finely chopped ginger, and chopped green onions.
⏱️ 5 min
- 3
Pour in the sesame oil, Chinese cooking wine, 1 tablespoon of water, and cornstarch. Mix all the filling ingredients thoroughly by hand until the mixture is well combined and becomes sticky.
⏱️ 5 min
- 4
Prepare for wrapping: Separate the square wonton wrappers from the stack. Have a small bowl of water ready for sealing.
⏱️ 2 min
- 5
Wrap the wontons: Place about 1 teaspoon of the prepared meat filling in the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air, and seal the edges firmly. You can also bring opposite corners together to form a tortellini-like shape. Repeat until all filling is used.
⏱️ 15 min
- 6
Cook the wontons: Fill a large wok or pot with water and bring it to a rolling boil over high heat. Add 1 tablespoon of cooking oil to the boiling water.
⏱️ 5 min
- 7
Carefully add the prepared wontons to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through. Remove cooked wontons with a slotted spoon and set aside.
⏱️ 10 min
- 8
Prepare the Thai Red Curry Sauce: In a separate saucepan, combine the coconut milk and red curry paste. Heat over medium heat, stirring constantly, until the paste is fully dissolved and the sauce is simmering.
⏱️ 5 min
- 9
Stir in the fish sauce, brown sugar, and lime juice. Simmer for 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 3 min
- 10
To serve, place a portion of cooked wontons in a bowl. Ladle the hot Thai red curry sauce over the wontons. Drizzle with chili oil and garnish with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Wontons
Ingredients
For the Wonton Filling
- 1/2 pound raw shrimp, peeled, deveined
- 1 pound ground chicken
- 1 teaspoon chicken powder
- 1 teaspoon yum-yum seasoning
- 1/2 teaspoon white pepper
- 1 tablespoon ginger, finely chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon Chinese cooking wine
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Wontons and Cooking
- 1 package square wonton wrappers
- 1/4 cup water, for sealing wrappers
- 1 tablespoon cooking oil
For the Thai Red Curry Sauce
- 1 can coconut milk, (13.5 ounce)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
For Garnish
- 1 teaspoon chili oil, as needed
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Prepare the wonton filling: Finely chop the peeled and deveined raw shrimp using a cleaver or sharp knife until it forms a coarse paste. Transfer the shrimp paste to a large mixing bowl.
⏱️ 10 min - 2
Add the ground chicken to the bowl with the shrimp paste. Season with chicken powder, yum-yum seasoning, white pepper, finely chopped ginger, and chopped green onions.
⏱️ 5 min - 3
Pour in the sesame oil, Chinese cooking wine, 1 tablespoon of water, and cornstarch. Mix all the filling ingredients thoroughly by hand until the mixture is well combined and becomes sticky.
⏱️ 5 min - 4
Prepare for wrapping: Separate the square wonton wrappers from the stack. Have a small bowl of water ready for sealing.
⏱️ 2 min - 5
Wrap the wontons: Place about 1 teaspoon of the prepared meat filling in the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air, and seal the edges firmly. You can also bring opposite corners together to form a tortellini-like shape. Repeat until all filling is used.
⏱️ 15 min - 6
Cook the wontons: Fill a large wok or pot with water and bring it to a rolling boil over high heat. Add 1 tablespoon of cooking oil to the boiling water.
⏱️ 5 min - 7
Carefully add the prepared wontons to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through. Remove cooked wontons with a slotted spoon and set aside.
⏱️ 10 min - 8
Prepare the Thai Red Curry Sauce: In a separate saucepan, combine the coconut milk and red curry paste. Heat over medium heat, stirring constantly, until the paste is fully dissolved and the sauce is simmering.
⏱️ 5 min - 9
Stir in the fish sauce, brown sugar, and lime juice. Simmer for 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 3 min - 10
To serve, place a portion of cooked wontons in a bowl. Ladle the hot Thai red curry sauce over the wontons. Drizzle with chili oil and garnish with sliced green onions.
⏱️ 2 min