Method

Mix the chicken, chilli, garlic, ginger and seasoning. Place a teaspoon of mixture in the centre of each wonton wrapper. Bring all four corners of the wrapper to the centre, pinch the sides closed and seal with water. Deep-fry each wonton for a minute until golden brown. Add green curry paste and oil to a pan. Sizzle for 30 seconds before adding coconut milk. Mix and simmer for 15 minutes until slightly reduced. Add the carrots and mangetout and let them wilt in the curry for 5 minutes. Serve in bowls with cooked noodles and hot crunchy wontons. Tip: This is also delicious with cooked beef mince instead of chicken. If you want more of a broth than a thick sauce, add a cup or two of vegetable stock to the curry paste as you add the coconut milk. Find frozen wonton wrappers at your local Asian supermarket.

Recipe by Hannah Lewry, courtesy City Press iMagazine.