We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

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

Ground Poultry Appetizers / tapas Skillet Cocktail hour Internationally inspired
4-6 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 30 won ton dough

Stuffing

  • 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!

Directions

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.