Chicken Rice Paper Dumpling Green Thai Curry
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.
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.
Nutrition
Calories: 2801kcalCarbohydrates: 272gProtein: 139gFat: 136gSaturated Fat: 86gPolyunsaturated Fat: 12gMonounsaturated Fat: 27gTrans Fat: 0.3gCholesterol: 464mgSodium: 5366mgPotassium: 4508mgFiber: 20gSugar: 13gVitamin A: 7148IUVitamin C: 18mgCalcium: 594mgIron: 38mg
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