Trini-Style Chicken Momos with Coconut Curry Dip
Indonesian-inspired dumplings filled with spiced chicken, served with a creamy coconut curry sauce for a tropical twist. This indian-inspired indian (gluten-free) ready in about 40 minutes blends finely minced boneless chicken breast, soy sauce, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, finely minced boneless chicken breast
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 3, thinly sliced spring onions
- 20 wonton wrappers
- 1/2 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp coconut oil
- 1 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a bowl, mix 8 oz finely minced chicken breast with 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 3 thinly sliced spring onions. Set aside.
- Step 2: Place 1/2 tsp of the chicken filling in the center of each wonton wrapper. Fold into half-moons, crimping edges tightly with a fork to seal.
- Step 3: Heat 1 tbsp coconut oil in a skillet over medium heat. Add the stuffed momos and cook for 3 minutes per side until golden brown. Remove and set aside.
- Step 4: In a small saucepan, heat 1/2 cup coconut milk over medium-low heat. Stir in 2 tbsp red curry paste and cook for 2 minutes until fragrant. Add 1 tbsp lime juice and simmer for 1 minute.
- Step 5: Serve the momos hot with the coconut curry dip, sprinkled with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Trini-Style Chicken Momos with Coconut Curry Dip take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Trini-Style Chicken Momos with Coconut Curry Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Trini-Style Chicken Momos with Coconut Curry Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Trini-Style Chicken Momos with Coconut Curry Dip for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Trini-Style Chicken Momos with Coconut Curry Dip gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
