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
- 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.
- 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.
- 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.