Mini Wontons in Red Curry

Faced with another week of meals to plan and pondering the possibilities, my mouth started watering for a nice set of steamed/fried mini wontons (from Costco) maybe as a side dish for some Thai red chicken curry? I had another idea. Turns out it was a very tasty one.







1/2 bag of Bibigo Mini Wontons or a whole bag of your favorite frozen potstickers

2 Tbs olive oil. divided

3 cloves garlic, minced

2 Tbs ginger, grated

2 jars Trader Joe’s Red Curry sauce*

1 14 oz. can unsweetened coconut milk

8 oz sliced mushrooms, washed

1 cup onions, sliced thin

1 cup peppers, sliced thin

1 8oz. can bamboo shoots

Fresh Cilantro or green onions for garnish

“ or you can make yours from paste and depending on the spiciness preferred, I have added 1-2 tsps of red curry paste in finishing my sauce. 

Salt substitute and coarsely ground pepper to taste


    1. Heat oil in a deep skillet until shimmering, add wontons or potstickers in a single layer. Add 2 Tbs of water and cover; Sauté and steam wontons or potstickers, turning to get some color on all sides. once done, gently transfer the fully cooked packets of goodness to a plate and repeat till all are cooked. Add more water and/or oil as needed.
    2. Add the last Tsp of oil to the skillet, and bring it to shimmering. Add mushrooms and onions. Cook until onions are translucent; Add peppers. bamboo shoots and garlic. Cook till peppers are softened.
    3. Add Red Curry Sauce and coconut milk and mix thoroughly. Bring to a simmer. Reduce heat, gently add potstickers back into the sauce*,  Stir the mixture gently every once in and while, while the rice cooks.

Serve hot with rice of your choice as a soup with rice on the side or you can spoon it over the rice.  Either way top with chopped cilantro or green onions.