Homemade Sweet Corn & Ginger Wontons
with Coconut Curry Sauce, Peanuts & Cilantro
- Wheat
- Milk
- Tree Nuts
- Peanuts
Who can resist tender, savory, hand-stuffed wontons? We sure can’t, so we’re sending over everything you need to fold up a whole bunch of vegetarian corn wontons flavored with ginger and garlic and doused in a luscious, spicy coconut curry sauce dotted with tender green beans. Finish with a garnish of peanuts, cilantro, and a squeeze of lime juice.
Ingredients
3 unit
Veggie Stock Concentrate
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
24 unit
Wonton Wrappers
(Contains: Wheat)
6 tablespoon
Crème Fraîche
(Contains: Milk)
½ tablespoon
Curry Powder
2 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
¼ ounce
Cilantro
1 thumb
Ginger
1 unit
Corn
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Drain and rinse corn. Peel ginger and cut into ½-inch pieces. Peel garlic. (No need to mince or grate ginger or garlic; you will be blending these in Step 3!) Halve, peel, and thinly slice onion. Trim green beans if necessary and cut into 1-inch pieces. Finely chop cilantro leaves and stems. Quarter lime. Crush peanuts in their bag.
Reserve ½ cup corn (1 cup for 4 servings) in a medium bowl. Set aside for use in Step 3.
Heat a drizzle of oil in a large, preferrably nonstick, pan over medium-high heat (for 4, we suggest a large, high-sided pan). Add ginger, garlic, and remaining corn; season with salt and pepper. Cook, stirring occasionally, until corn begins to slightly char, 4-5 minutes.
Carefully transfer corn mixture to blender (reserve pan for use in Step 5). Add crème fraîche and two stock concentrates (four for 4 servings); blend until mostly smooth, scraping down the sides as needed, 30-60 seconds.
Transfer blended corn mixture to bowl with reserved corn. Stir to combine. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil.
Meanwhile, on a clean work surface, add ½ TBSP corn filling to the center of one wonton wrapper, leaving a ¼-inch border around the edges.
Using your fingers, lightly brush edges of wrapper with water. Fold wrapper in half over filling to form a rectangle; pinch well to seal. Repeat with remaining wrappers and corn filling to form 20 wontons (40 for 4 servings) (cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out). TIP: You'll have wonton wrappers left over—they freeze well for up to three months! Wrap tightly in plastic wrap and store in a freezer-friendly plastic bag.
Heat a large drizzle of oil in pan used for corn over medium-high heat. Add onion and green beans. Cook, stirring occasionally, until onion begins to soften, 4-5 minutes.
Add half the curry powder (all for 4 servings); cook, stirring constantly, until fragrant, about 30 seconds.
Add coconut milk (thoroughly shake in container before opening) and ¼ cup water (½ cup for 4). Stir in chili sauce, half the cilantro, remaining stock concentrate, and juice from half the lime. Bring to a simmer and cook, stirring constantly, until curry is creamy and thickened slightly, 60-90 seconds. Remove from heat (you'll add more to the pan in Step 6).
Once water is boiling, carefully add wontons to pot. Stir. Cook until wontons are tender, 60-90 seconds. Drain.
Transfer drained wontons to pan with curry sauce; gently stir until wontons are thoroughly coated in sauce. TIP: Cooked wontons are delicate—stir carefully to avoid breaking.
Divide sweet corn and ginger wontons between shallow bowls; top with any remaining curry sauce from pan. Garnish with peanuts and remaining cilantro. Serve with a squeeze of lime juice. TIP: Like things spicy? Add your favorite hot sauce or chili flakes!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, delicious blend of sweet corn, coconut curry, and ginger flavors 🍲.
- Ease of prep: Most found it time-consuming and labor-intensive, with tricky wonton assembly and cooking.
- Suggestions: Consider folding wontons as triangles; transfer directly to sauce after boiling to prevent sticking.
- Portions: Generous servings; some had leftover filling or found it made more than expected.
- Texture: Some felt wontons were too soft when boiled; try pan-frying for a crispier texture.
- Modifications: Adding protein like shrimp or chicken enhanced the dish for several customers.
Reviews from our home cooks
Tasted delicious - unique mix of flavors. But making the wontons was very hard and labor intensive. We got the hang of it towards end but recipe card could've had more details/tips. It took us WAY over an hour and needed 2 people minimum to do. Meal would be awesome if wontons came pre-made with mixture inside.
These were so fun to make and the sauce was incredible. So flavorful and nutty. Balanced perfectly with the corn, lime, cilantro, curry, peanuts... everything! You guys really know what you're doing!
I would do this again, but prep time was WAY longer than suggested. I found folding the wontons diagonally worked better. The green beans didn't really add much to this dish. Loved the curry flavor and the peanuts were a nice touch.
Rating a 5 because DELICIOUS!!!! I didn't pick up on the "homemade" part and didn't realize I'd have to make them by hand and I definitely wouldn't have chosen it because I prefer easy, fast and little prep...BUT it was soooooo good so I'm glad I made the mistake. If you don't mind making all the wontons yourself definitely get this!
The flavor was amazing but wontons are very hard to handle once cooking. I recommend putting out helpful methods to separate and handle them once cooked because it honestly pissed me off how they all tore apart while I picked them up.
This was so so so good!! Really one of the best tasting dishes I've had with HF. It was a little more complex in terms of steps and items used to make it. Consider making more wonton options like this but clearly explain it will be more time-consuming so people are prepared.
Loved the flavor of this curry and how unusual it was with corn. The only difficulty was cooking the wontons because some of the filling leaked out.
I had a hard time separating the wontons once I drained them in the pan. They all stuck together. It tasted great and I loved learning how to make them.
I enjoyed doing something new, this was cool. The filling is really tasty, more curry would've been nice. I had 24 wonton wrappers and was able to fill all of them basically.
This recipe was way too complicated. Making the filling, making the wontons, cooking the wontons, making the curry, it was too much. It took a long time to make, and dirtied so many dishes/prep items. It also made a lot of food, more than enough for three people. I'm not sure if you can adjust this recipe for a meal kit.
