Fifteen Spatulas

Crispy Green Curry Chicken Wonton Bites

Green Curry Chicken Salad

My obsession with cups and one bite nibbles continues.

You already know that I love phyllo cups.

And you already know I love endive cups.

I eat my Thanksgiving dressing in cup form.

And I even eat my breakfast in one bite, because clearly bacon, eggs, and toast all belong together, nestled into a muffin tin.

Great things just happen when you put a bunch of different ingredients into one mouth-sized package.

So now I’m bringing you…

wonton cups!!!

Crispy Baked Wonton Cups

If you’ve got a crispy tooth, you will LOVE these.

They’ve got the kind of obnoxious chomp that makes everyone in the room stare at you.

That’s the sign of some insane crispiness.

To make the wonton cups, place oil brushed wonton wrappers into a mini muffin tin.

How to Make Crispy Wonton Cups

Bake for 10 minutes, until golden brown and crisp.

Then make the Thai green curry chicken salad, by mixing main players like chicken, green curry paste, cilantro, lime juice, and coconut milk:

Green Curry Chicken Salad with Coconut Milk

Spoon the salad into the little cups:

Green Curry Chicken Salad with Coconut Milk

Garnish with some snipped chives, and admire their greatness:

Green Curry Chicken Salad with Chives

And as you eat, note the different flavors going on in your mouth….that’s my favorite part. Green curry, lime, coconut, mmm.

Have a great 4th of July!

Green Curry Chicken Wonton Bites

Yield: 24 chicken wonton cups


1 lb of chicken breasts, cooked and chopped
2 scallions, chopped
3 tbsp cilantro or parsley, chopped
1 tbsp fresh lime juice
2 tsp green curry paste (I used Thai Kitchen)
2 tbsp mayonnaise
1 tbsp coconut milk
24 wonton wrappers (about half a 12oz package)
vegetable oil, for brushing
snipped chives, for garnish


Make the green curry chicken salad by mixing to combine the chopped chicken, scallions, cilantro or parsley, lime juice, green curry paste, mayonnaise, and coconut milk. Let this mixture sit in the fridge for at least an hour, so the flavors meld. If you can even make this a day ahead of time, the flavors will be optimal the next day.

Preheat the oven to 350 degrees F.

Brush each wonton wrapper with vegetable oil on both sides, then nestle it into the bottom of a 12-cup mini muffin pan. Repeat until the pan is filled, then sprinkle the wonton wrappers with salt. Bake for 10 minutes, until the wontons get golden brown and crispy. Let them cool down on a wire rack, and repeat with the remaining 12 wonton wrappers, so you have 24 wonton cups total.

Once the wonton cups have cooled down, fill each one with a heaping pile of the green curry chicken salad. And be generous here! Garnish with snipped chives, and serve!

Leave a comment:


  1. mjskit posted on July 3, 2012 at 2:53 pm (#)

    Oh what a bite of deliciousness! Love these! Now I need to go check out the other bites! Have a fabulous 4th!

    • Joanne Ozug replied on July 3rd, 2012 at 3:03 pm

      Thanks MJ! I hope you have a wonderful 4th too, with many dishes with lots of garlic LOL.

  2. Candy @ Candy Girl posted on July 3, 2012 at 3:01 pm (#)

    I love the wonton cups! So many possibilities. Thanks!

    • Joanne Ozug replied on July 3rd, 2012 at 3:06 pm

      Thanks Candy! Yes, there’s tons you can put in those little wonton cups!

  3. Suzanne Perazzini posted on July 3, 2012 at 4:50 pm (#)

    These look totally delicious but I do wonder about the mess factor while eating in polite company. LOL.

  4. Erin @ Dinners, Dishes, and Desserts posted on July 3, 2012 at 5:53 pm (#)

    I love green curry chicken, and this is such a fun appetizer.

  5. Mi Vida en un Dulce posted on July 3, 2012 at 8:02 pm (#)

    Of course, your cups, how to forget that you really like those. And making cups with wontan saounds perfect as it’s very easy to find here in the supermarket.

  6. Ann posted on July 3, 2012 at 10:01 pm (#)

    Joanne, this is brilliant! I love cup-style food, too! What a great idea and using the wonton cups that you made…the possibilities are endless!

  7. Raymund posted on July 4, 2012 at 2:38 am (#)

    This is a great idea Joanne, I bet I can eat a dozen of those

  8. Nina posted on July 4, 2012 at 5:11 pm (#)

    You have so many delecious Ideas! Love your blog.

    • Joanne Ozug replied on July 4th, 2012 at 7:49 pm

      Thanks Nina!

  9. Kim Bee posted on July 5, 2012 at 12:35 am (#)

    I love tiny food. It just makes me happy. These make me super happy. Which is way more than just happy. I might even go as far as to say these wonton bites make me epically happy. There, it’s out there. All out in the open.

  10. Tommy posted on July 10, 2012 at 11:09 am (#)

    These look like they’d make the perfect little appetizer for a party! Or a lunch, just for me. :) The lime juice is a nice a touch to the chicken salad.

  11. Heather posted on July 24, 2012 at 10:08 am (#)

    Made these over the weekend, they were fantastic! My family loved them as well! I had a bit of a struggle getting the wonton wrappers placed in the mini muffin pan but it’s gets easier as you create more. Next time I will make sure to have the chicken salad part premade to make this faster. Thanks for sharing!!!!

    • Joanne Ozug replied on July 24th, 2012 at 10:11 am

      Hi Heather, fantastic! Yes, you have to kind of stuff them in there and open up the “leaves” but it definitely gets easier over time. So glad you all enjoyed them! Thanks for letting me know =)

  12. Lily posted on January 17, 2013 at 11:46 am (#)

    Hi Joanne, I LOVE your website and recipes!! So creative! I made these for a recent New Year’s Eve party and they were a huge hit. The entire platter was devoured in about 10 minutes! Thanks so much for sharing!

    • Joanne Ozug replied on January 17th, 2013 at 12:21 pm

      Lily, that’s fantastic!!! I’m so glad they were such a hit!

  13. Jo Waterman posted on April 29, 2013 at 5:15 pm (#)

    Does coconut milk freeze well?I hate to open a can for such a small amount.Thanks

    • Joanne Ozug replied on April 30th, 2013 at 8:47 am

      Hi Jo, the flavor would be preserved but the texture wouldn’t be the same. So basically you could use it for things like coconut rice (I have a recipe for that on Fifteen Spatulas) but you might not want to use it for a soup for instance. It’s the same thing if you try freeze heavy cream, the fats and water/liquid separate from each other and it looks clumpy. It’s still fine to eat, just doesn’t have the same texture.

  14. Rebekah posted on December 22, 2013 at 11:27 am (#)

    I saw these on Pinterest a while ago. I made them for a family Christmas gathering today. I threw together the chicken salad part last night and let it sit overnight in the fridge. The salad isn’t very wet, which is probably going to be a good thing in the cups, but I might make a little extra dressing next time. Also, I have long nails, which made tucking the wontons into the mini-cupcake pan a futile effort. I ended up having to use a butter knife with a big rounded butt end to push them in. Otherwise, my nails just went through the bottoms. Over all, though, the flavor is fantastic and I expect them to get gobbled up quick! I might even try the salad part for sandwiches in the future. Thanks for the recipe!

    • Joanne Ozug replied on December 24th, 2013 at 9:15 pm

      That’s great Rebekah, hope they were enjoyed!

  15. YUM posted on July 19, 2014 at 4:23 pm (#)

    This looks great! How far in advance can you make the wonton cups? IAny suggestions on how to store them if you make them in advance? am hosting a big party and want to make as much as possible in advance. Thanks.

    • Joanne Ozug replied on July 21st, 2014 at 12:46 am

      Definitely let them cool completely before storing, then you can simply store them in a bag at room temperature. I wouldn’t recommend making them more than a day in advance. Enjoy!