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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, whisk together the Trader Joe's red curry sauce, coconut milk, grated fresh ginger, and minced garlic until well combined.

Spread the thinly sliced bell pepper evenly over the bottom of the prepared baking dish. Top with the baby spinach.

Arrange the frozen Trader Joe's chicken & cilantro mini wontons in a single layer over the vegetables in the baking dish. There's no need to thaw them first.

Pour the red curry sauce mixture evenly over the wontons and vegetables, ensuring all the wontons are coated.

Bake for 25-30 minutes, or until the sauce is bubbling, the wontons are cooked through and slightly browned on the edges, and the vegetables are tender-crisp.

Remove from the oven and let rest for a few minutes. Garnish with fresh chopped cilantro and optional sesame seeds.

Serve hot, with lime wedges on the side and cooked rice if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, whisk together the Trader Joe's red curry sauce, coconut milk, grated fresh ginger, and minced garlic until well combined.

Spread the thinly sliced bell pepper evenly over the bottom of the prepared baking dish. Top with the baby spinach.

Arrange the frozen Trader Joe's chicken & cilantro mini wontons in a single layer over the vegetables in the baking dish. There's no need to thaw them first.

Pour the red curry sauce mixture evenly over the wontons and vegetables, ensuring all the wontons are coated.

Bake for 25-30 minutes, or until the sauce is bubbling, the wontons are cooked through and slightly browned on the edges, and the vegetables are tender-crisp.

Remove from the oven and let rest for a few minutes. Garnish with fresh chopped cilantro and optional sesame seeds.

Serve hot, with lime wedges on the side and cooked rice if desired.
