If you're after a dinner that's packed with flavour but feels a little different, this Chicken Rice Paper Dumplings Green Thai Curry is for you. Chicken mince is flavoured with fresh lemongrass, garlic, ginger and coriander before being wrapped in a double layer of rice paper, pan-fried until golden and crispy, then tossed through a creamy green Thai curry sauce. Finished with toasted peanuts, fresh coriander and a squeeze of lime, it's the perfect balance of crispy, creamy and fresh.
This recipe was inspired by my Prawn Rice Paper Dumplings with Thai Red Curry Sauce. I also looove eating the dumplings on their own, so I have this Crispy Rolled Rice Paper Dumplings recipe. You can swap proteins for all recipes!
Jump to:
- Why you need to make this Chicken Rice Paper Dumpling Green Thai Curry
- Ingredients for Chicken Rice Paper Dumpling Green Thai Curry
- Instructions for Chicken Rice Paper Dumpling Green Thai Curry
- Substitutions
- Product recommendations for this recipe
- Storage
- Top Tip
- FAQ
- Related
- Chicken Rice Paper Dumpling Green Thai Curry
Why you need to make this Chicken Rice Paper Dumpling Green Thai Curry
- Crispy rice paper dumplings with a juicy, flavour-packed filling.
- Creamy green Thai curry made the traditional way by cooking the curry paste in split coconut cream.
- Ready in around 45 minutes.
- Perfect for weeknight dinners but impressive enough to serve guests.
- Easily made gluten free by checking your curry paste and fish sauce.
Ingredients for Chicken Rice Paper Dumpling Green Thai Curry
- Chicken mince: Lean, juicy and perfect for absorbing all the fresh Thai flavours. Chicken thigh mince will give you the most tender, flavourful dumplings, but breast mince also works well.
- Lemongrass: Adds a fragrant citrus flavour that's essential in Thai cooking. Use only the tender white part of the stalk and mince it as finely as possible.
- Garlic: Fresh garlic adds plenty of savoury depth to the filling and pairs beautifully with the ginger and lemongrass.
- Ginger: Fresh ginger brings warmth and freshness, balancing the richness of the coconut milk.
- Coriander: Finely chopped coriander is mixed through the filling for freshness, while extra leaves are scattered over the finished dish.
- Fish sauce: One of the key flavour builders in Thai cuisine. It adds salty, savoury depth without making the dish taste fishy.
- Brown sugar: A small amount balances the saltiness of the fish sauce and the spice of the curry paste.
- Rice paper sheets: Double wrapping the filling creates crispy dumplings that hold together beautifully while cooking and stay crunchy even after being coated in the curry sauce.
- Olive oil: Use a light-flavoured olive oil or another neutral oil with a high smoke point for pan-frying the dumplings until golden and crisp.
- Coconut milk: Full-fat coconut milk creates a rich, silky curry sauce. Ayam is my favourite brand as the coconut cream naturally separates, making it perfect for cooking the curry paste.
- Green curry paste: The hero ingredient in the sauce. Cooking it in the coconut cream first deepens the flavour and creates a more authentic green Thai curry.
- Lime: Fresh lime juice brightens the rich coconut curry and ties all the flavours together.
- Cashews or peanuts: Toasting them before serving adds incredible crunch and a delicious nutty flavour that contrasts beautifully with the creamy curry.
- Jasmine rice: Soft, fragrant jasmine rice is the perfect base for soaking up every last spoonful of the green curry sauce.
See recipe card for quantities.
Instructions for Chicken Rice Paper Dumpling Green Thai Curry
Step 1: Make chicken mince filling
Step 2: Roll filling in a rice paper sheet
Step 3: Roll into a second rice paper sheet for a double layer
Step 4: Slice into 1 inch dumplings
Step 5: Make green curry sauce
Step 6: Pan dry dumplings until crispy on both sides
Step 7: Pour the green curry sauce over the dumplings and simmer
Step 8: Serve with rice, toasted peanuts, coriander and lime
Hint: Don't over-soak the rice paper. Dip each sheet into warm water for just a couple of seconds, as it will continue to soften while you prepare the dumplings and become much easier to roll.
Substitutions
Swap the chicken mince. Pork mince is a delicious alternative and creates slightly richer, juicier dumplings. You can use prawn meat too
Change the curry paste. Red curry paste can be used for a slightly richer, sweeter flavour, while yellow curry paste creates a milder, warming curry. Adjust the amount to suit your preferred spice level.
Use a different garnish. Toasted cashews can be swapped for peanuts or crispy fried shallots for plenty of crunch. If you're not a fan of coriander, finish the dish with sliced spring onions and an extra squeeze of lime instead.
Product recommendations for this recipe
- This Ayam Coconut milk is the best quality coconut milk you can find. It stays super creamy and doesn't have any additives/thickeners.
- This Maersi Curry Paste is my favourite authentic green curry paste which also happens to be the best value price wise.
- If you want a green curry paste that isnt too spice, this one by Marion's Kitchen is great.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Top Tip
Cook the curry paste in the coconut cream first. This traditional technique deepens the flavour of the curry and creates a richer, more aromatic sauce than simply stirring everything together.
FAQ
Can I make the dumplings ahead of time?
Yes! You can prepare the chicken filling up to 24 hours in advance and store it in the fridge. Assemble and cook the dumplings just before serving for the crispiest results.
Can I use a different curry paste?
Absolutely. Red curry paste or yellow curry paste both work beautifully and will give the dish a slightly different flavour profile. Adjust the amount to suit your preferred level of spice.
Why do you use two layers of rice paper?
Double wrapping helps keep the dumplings together while cooking and creates an extra crispy exterior. It also makes them much easier to slice into bite-sized pieces.
Can I make this gluten free?
Yes, simply use a gluten-free fish sauce and check that your green curry paste is gluten free, as some brands contain wheat. Rice paper is naturally gluten free.
What should I serve with Chicken Rice Paper Dumplings Green Thai Curry?
Steamed jasmine rice is the perfect accompaniment for soaking up the creamy green curry sauce.
Related
Looking for other recipes like this? Try these:
Chicken Rice Paper Dumpling Green Thai Curry
Ingredients
- 500 g chicken mince
- 30 g lemongrass stalks white part only, very finely minced
- 4 garlic cloves minced
- 1 tablespoon finely grated ginger
- ⅓ cup coriander finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 20 rice paper sheets
- Olive oil a light flavoured one, for cooking (or any neutral oil)
Green Curry Sauce
- 400 ml coconut milk ayam is the best brand
- 3 tablespoon green curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
To Serve
- ¼ cup toasted cashews or peanuts roughly chopped
- coriander leaves
- Lime wedges
- Steamed jasmine rice
Instructions
- In a large bowl, combine the chicken mince, lemongrass, garlic, ginger, spring onions, fish sauce and brown sugar until well mixed.
- Dip two rice paper sheets into warm water for a couple seconds. Lay them next to other, place 2 - 3 heaped tablespoons of filling in a line/log on one rice paper sheet and roll into a log when the rice paper is hydrated enough to easily roll. Place the roll onto the other hydrated rice paper sheet towards the bottom and roll tightly again so you gave a double layer or rice paper. Slice into 1 inch dumplings.
- To make the curry sauce, spoon the thick coconut cream from the top of the coconut milk into a large frying pan or saucepan over medium heat. Add the green curry paste and cook, stirring constantly, for 2–3 minutes until fragrant and the oil begins to separate.
- Pour in the remaining coconut milk. Stir through the fish sauce and brown sugar and bring to a gentle simmer for 5–10 minutes, allowing the sauce to thicken slightly.
- Remove from the heat and stir through the lime juice.
- Heat a large frying pan over medium heat with a drizzle of oil. Cook the dumplings for 3–4 minutes on each side until golden and crisp.
- Pour the green curry sauce into pan over the dumplings, toss and simmer for a couple of minutes then turn off the heat.
- Serve over steamed jasmine rice. Finish with toasted cashews or peanuts, fresh coriander and extra lime wedges.
Leave a Reply