Chicken Dumplings & Green Curry Cream Sauce

1021 3 X PAR JOUR Dumplings a la dinde sauce cremeuse au currry vert

In collaboration with
Trois fois par jour

4-6 Portions
20 min Prepping
15 min Cooking
Recipe Easy


  • 30 won ton dough


  • 1 green onion, finely chopped
  • 1 tbsp. cilantro, chopped
  • ½ tsp fresh ginger, chopped
  • ¼ tsp. fish sauce
  • Salt

Green curry sauce

  • 1 can (400 ml) coconut milk
  • 1 Thai chilli pepper, deseeded
  • 1 tbsp brown sugar
  • 1 tbsp lemongrass, finely chopped
  • ½ tsp. fish sauce
  • 2 garlic cloves
  • ½ cup coriander
  • ½ cup basil leaves (see note)
  • Salt

Note: If you can lay your hands on Thai basil, use it here!


Click the steps to erase them.

  1. Mix all the “stuffing” ingredients in a large bowl.
  2. On a clean, dry work surface, roll out the won ton dough, then fill the centre with about 1 tbsp. of stuffing. Using a brush or your fingers, wet the edges of the won ton dough slightly, then seal them to form a triangle. Set the dumplings aside on a plate in the refrigerator.
  3. Put all the ingredients for the green curry sauce into a blender and liquefy. Pour the sauce obtained into a medium-sized saucepan.
  4. Heat the sauce on medium-low heat while stirring. When the sauce starts simmering, carefully place the prepared dumplings in the sauce and cook for about 5 minutes, or until they are totally cooked.
  5. Serve the dumplings with sauce as a starter or as a main course, with rice.