Chicken with Cashews in Wonton Cups

For cups:
10 minutes to assemble
6-8 minutes to bake
For filling:
20 minutes to assemble
15 minutes to cook
28-30 hors d’oeuvres
Chicken with Cashews in Wonton Cups
For cups:
10 minutes to assemble
6-8 minutes to bake
For filling:
20 minutes to assemble
15 minutes to cook
28-30 hors d’oeuvres
Ground chicken or turkey makes these little hors d’oeuvres an inexpensive treat. A Taste of Thai Red Curry Paste and pineapple with lime juice make them irresistible.
Print Recipe

Ingredients

  • 28-30 square wonton wrappers*
  • 2 tablespoons oil, divided
  • 1/2 cup chopped cashews
  • 1/2 cup pineapple chunks in juice (cut in quarters), or pineapple tidbits (reserve 2 tablespoons juice)
  • 10 oz (1/2 package) ground chicken or turkey
  • 2 teaspoons Fish Sauce
  • 2 teaspoons Red Curry Paste
  • 1/2 cup minced onion
  • 1/3 cup minced red peppers
  • 1/3 cup minced green peppers
  • 2 tablespoons ketchup
  • 1 tablespoon lime juice
  • Optional: chopped cilantro
  • *Usually comes in a 12 oz package, found in the produce section.

Directions

  1. For Cups:
  2. Preheat oven to 375°F.
  3. Lay wonton wrappers inside muffin tins. With slightly dampened fingers gently press wontons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break.
  4. Bake 6-8 minutes or until lightly browned.
  5. Remove wonton cups from tins and cool on wire racks. If not using immediately, store cooled cups in air tight containers. Cups will keep crispy for 1 week.
  6. For Filling:
  7. Heat 1 tablespoon of the oil in a large non-stick skillet, over a high heat. Pat pineapple dry with paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible.
  8. Add remaining oil to skillet. Add ground meat, Fish Sauce and Curry Paste. Stir fry 2-3 minutes, breaking into small pieces. Cook until paste is dissolved and fragrant.
  9. Add onions, peppers, ketchup and reserved pineapple juice. Stir fry until meat is cooked through and sauce is thickened.
  10. Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors. Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.

In This Recipe

A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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A Taste of Thai Fish Sauce
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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