Strawberry Wontons with Coconut Curry Sauce


  • 1 tbsp cornstarch

  • 2 tbsp olive oil

  • 1 1/2 tbsp garlic

  • 1 tbsp curry powder

  • 1 tsp crushed red pepper flakes

  • Zest of 1 lemon

  • Salt to taste

  • 20 wonton wrappers

  • 2 cups diced strawberries

  • 1 1/4 cups coconut milk

  • 1/2 cup chiffonade basil

  • 1/4 cup sugar

  • 1/4 cup orange liquor

  • 2 tbsp agave

  • 2 tbsp soy sauce


  1. In a small sauce pan over medium heat, cook the sugar liquor and cornstarch until incorporated and melted. Add strawberries and cook until softened and sauce thickened.

  2. On the wonton wrapper, place 1 tablespoon of strawberry mixture. Dip finger into water and rub onto the edge of the wrapper. Gently fold over wrapper, and place on baking sheet lined with wax paper. Bake at 400F for 20 minutes until brown.

  3. Over high heat in large skillet, add oil. When hot, add red pepper flakes, zest, garlic and curry powder. Cook until fragrant.

  4. Add coconut milk, soy sauce and agave and bring to a boil. Once sauce thickens, remove from heat and add basil. Use as sauce for dipping, and enjoy!