Ingredients
Sauce Ingredients
- 1 can (13.5-ounces) full-fat coconut milk
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (Thai Kitchen recommended)
- 2 teaspoons ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice (from 1 lime)
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
Main Ingredients
- 2 cups coarsely chopped baby spinach
- 1 package chicken wontons (frozen)
- 1 tablespoon toasted sesame oil
Toppings
- 1/4 cup diced cilantro
- 1/4 cup thinly sliced green onions
- Sesame seeds (toasted, if possible)
- Chili crunch (generous amount)
- Cooked white rice (optional, for serving)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easy.
- Combine Sauce: In the prepared baking dish, whisk together the coconut milk, garlic paste, ginger paste, yellow curry powder, red curry paste, ground coriander, chili powder, salt, black pepper, lime juice, rice vinegar, and soy sauce until everything is well blended and smooth.
- Add Wontons and Spinach: Stir the coarsely chopped baby spinach into the sauce. Then, evenly arrange the frozen chicken wontons on top of the sauce, pressing them gently so they are mostly coated by the sauce mixture.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 20 minutes. This allows the wontons to cook through while absorbing the flavorful curry sauce.
- Finish: Remove the dish from the oven. Drizzle the toasted sesame oil on top, then gently stir to combine. Flip the wontons so they are fully covered in the sauce for maximum flavor. Taste and adjust seasoning if needed.
- Serve: Garnish with diced cilantro, thinly sliced green onions, toasted sesame seeds, and a generous drizzle of chili crunch to add heat and texture. Serve immediately on their own or over cooked white rice for a complete meal.
Notes
- Use full-fat coconut milk for a richer, creamier curry sauce.
- Adjust the amount of red curry paste to control the spiciness of the dish.
- For a gluten-free meal, use gluten-free soy sauce or tamari.
- Feel free to substitute chicken wontons with vegetarian or pork wontons as desired.
- Adding cooked rice is optional but makes this a more filling entrée.
- To toast sesame seeds, dry roast them in a pan over medium heat until golden and fragrant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai-inspired
