Red Curry Chicken Wontons with Plum Sauce

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I have also tried this recipe using ground pork instead of ground chicken. My favourite is with the pork. I also add a bit of finely grated carrot to the mixture and roll it up in a spring roll wrapper, then bake it for a lighter version. It is very delicious. I have also tried adding a bit of finely chopped iceberg lettuce, but it added a bit too much moisture.

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These were great- I'd never made wontons before, and I didn't totally submerge them in oil, but they were still very good. I'm going to try them with shrimp next time.

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If this is the only thing that I ever fry in my deep fryer, it was well worth the purchase. This is a recipe loved by all and I am looking forward to the release of "Talk With Your Mouth Full". Thanks for another great recipe. I love the praise.
Linda J B

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Everyone loved these! What else can I say!

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These are absolutely great! I'm not wild about curry but it's mild in here so no problem. I made them for a party and they were the first things gone and everyone wanted more ... and the recipe. I even had someone ask if I catered!
The first time I made them I cooked them right away - no problem. Next time I made them ahead and stored them for a couple of days. They became damp during storage and I found if I dusted them with flour first, they were just like fresh. Otherwise they stuck to pan, stuck to each other, stuck to utensils when I tried to unstick them, etc.

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so so good!!! you can buy wonton wrappers already made at the store so makes it easy!!!! will definately make many more times! people couldnt get enough.

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these where very good & went in no time. but needs a couple different sauces

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This one was a hit with all my friends. Once you master the folding the prep goes pretty smoothly. Hints: Use a teaspoon to measure just the right amount into each wonton and make sure to keep the oil at 350.

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These are absolutely delicious -- I wasn't sure they would work the first time I made them, but they've become a party food staple at our house. I find the easiest way to go is to make them about a week ahead of time and freeze them (uncooked on cookie sheets. That way all you have to do the day of the party is fry them.

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My roommates and I wolfed these down so fast, we were wondering where they all went! I followed the recipe to the bone with the exception of the cooking method. I cooked them the "Perfect Potsticker" way, by Alton Brown and they turned out sooooo good! Plum sauce is a must, it makes it 1000 times better. For those non curry lovers, trust me you can't even really taste it. You will not be dissapointed! Thanks guys!