What are Thai Red Curry Wontons?

Thai Red Curry Wontons are dumplings served in a Thai-inspired red curry broth. They feature tender wonton wrappers filled with savory ingredients and simmered in a coconut-based curry, combining the comfort of dumpling soup with the richness of Thai curry.

Can I use store-bought wontons for Thai Red Curry Wontons?

Yes, store-bought wontons can be used and save time. Ensure they are well-sealed and handle them gently while cooking to maintain the smooth texture of the curry broth.

How do I adjust spice for kids?

For a milder version, reduce the red curry paste and add extra coconut milk to soften the heat. Chili oil can be served on the side for adults who prefer more spice.

Can I make Thai Red Curry Wontons ahead of time?

Yes, you can prepare and freeze uncooked wontons ahead of time. They cook well straight from frozen, while the curry soup base is best made fresh.

What are good side dishes with Thai Red Curry Wontons?

Light sides such as steamed rice or rice noodles complement the rich curry broth. Fresh salads or pickled vegetables add contrast and balance the creamy texture, making the meal complete and satisfying.

Thai Red Curry Wontons Easy Flavor-Packed Recipe

Ingredients

Scale

Wonton Filling

2 lbs chicken mince
1 lb shrimp, chopped
1 tbsp chicken powder
1 tbsp yumyum
1 tsp white pepper
2 slices ginger, chopped
1 green spring onion, cut finely
1 tbsp sesame oil
1 tbsp Chinese cooking wine
4 tbsp water
4 tbsp cornstarch
1 packet wonton wrappers

Thai Red Curry Sauce

3 kaffir lime leaves
2 lemongrass, chopped
1 tbsp red curry paste
1 tbsp chicken powder
1 tbsp fish sauce
2 tbsp sugar
½ cup coconut milk
1 tbsp chilli oil

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Instructions

Mix the Filling

Add chicken mince and chopped shrimp to a large bowl.
Add chicken powder, yumyum, white pepper, ginger, spring onion, sesame oil, Chinese cooking wine, water, and cornstarch.
Mix thoroughly until the filling becomes sticky and well combined — this helps keep the wontons juicy and hold their shape.
Set aside while you prepare to wrap.

Wrap the Wontons

Lay out wonton wrappers on a clean surface.
Place a small spoonful of filling into the centre of each wrapper.
Lightly moisten the edges with water, then fold and seal tightly, pressing out any air to prevent bursting during cooking.
Keep wrapped wontons covered while you finish the batch.

Make the Thai Red Curry Sauce

Heat a wok over medium heat and add kaffir lime leaves and lemongrass with a small splash of oil.
Stir briefly until fragrant.
Add red curry paste, chicken powder, fish sauce, sugar, and coconut milk.
Stir until smooth, then bring to a gentle simmer.
Remove from heat once hot and aromatic. Stir through chilli oil at the end.

Cook the Wontons

Bring a pot of water to a rapid boil and add a small amount of oil.
Drop wontons in gently, working in batches if needed.
Cook for 1½–2 minutes, or until wontons float and are just cooked through.
Remove and drain well.

Finish & Serve

Arrange cooked wontons into serving bowls or plates.
Spoon or pour the hot Thai red curry sauce generously over the wontons.
Garnish with spring onion to finish.
Serve immediately while hot.

Author: Vincent Yeow Lim
Prep Time: 30 minutes
Cook Time: 2 minutes
Category: Wontons
Method: Easy
Cuisine: Thai

Nutrition

Serving Size:
Calories: 1076
Sugar: 8.3 g
Sodium: 3160.9 mg
Fat: 71.2 g
Carbohydrates: 48.9 g
Fiber: 3.4 g
Protein: 55.1 g
Cholesterol: 354 mg