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Appetizers |
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INGREDIENTS:
12 square wonton wrappers, flavorless oil for brushing
1 tbs butter
2 lg shallots
2 minced garlic
1 inch piece fresh ginger
1 lb chicken breast boned and skinned
3 tbs packaged curry paste or more to taste
1/2 - 3/4 cup coconut milk
1/3 cp prepared chutney - Major Grey
squeeze of lemon
sea; salt to taste
Garnish:
fresh cilantro
black sesame seeds
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DIRECTIONS:
Preheat the oven to 325 F (175 C). Cut the wonton wrappers into
quarters, lightly brushing each side with oil. Press into mini
muffin cups and bake for about 5 minutes, or until golden brown.
Let cool.
Melt the butter in a sauté pan, add the shallots, garlic and
ginger and sauté for until fragrant, but not brown. Dice the
chicken into 1/4 inch pieces. Add to the pan and cook for about 5
minutes.
Add the curry paste, coconut milk, chutney and lemon juice.
Continue to cook until the chicken is done and the sauce is thick.
Adjust the seasoning with sea salt and more curry paste if
desired. At this point the dish can be chilled until ready to
serve.
When ready to serve, reheat the curry mixture, spoon into the
prepared wontons, garnish with the cilantro and a sprinkle of
sesame seeds.
A nice serving option is to place the wonton steamer baskets that
are lined with banana leaves, available in Asian markets.
Servings: 48
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