Skip to main content


Featuring Kagome Green Curry and Pineapple Sriracha

Prep Time: 20 minutes | Cook Time: 30 minutes | Yields: 6 servings

2 tablespoons (30ml) – Coconut Oil
½ cup (26g) – White Onion, diced
2 tablespoons (24g) – Garlic, chopped
1 pound (450g)Chicken thighs, boneless skinless
2 cups (454g) – Kagome Green Curry
30 each – Wonton Wrappers
1 can (5oz) – Vegetable Cooking Spray
3 tablespoons (30g) – Sesame Seeds
2 tablespoons (24g) – Cilantro, chopped
¼ cup (60ml) – Peanuts, chopped
1 cup (115g) – Bean sprouts, fresh
1/3 cup (112g) – Green Onions, chopped white and green parts
Optional Topping – Kagome Pineapple Sriracha


  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and coat evenly with vegetable cooking spray. Cut the wonton wrappers diagonally into triangles. Space the cut wonton wrappers on the baking sheet. Coat the wonton wrappers with vegetable cooking spray and sprinkle sesame seeds over the wonton wrappers. Bake for 5 – 10 minutes or until crispy.
  2. Heat 1 tablespoon of coconut oil in a large skillet. Add chicken thighs and cook on both sides until browned. Remove the chicken from the skillet and chop into quarters. Add 1 tablespoon coconut oil to the skillet, add onions and garlic, sauté over medium heat until translucent (2-5 minutes). Place the chopped chicken into the skillet and add Kagome Green Curry Sauce. Reduce heat and simmer for 15-20 minutes.
  3. Assemble wonton nachos. Place green curry chicken on top of baked wontons. Top with bean sprouts, chopped cilantro, green onions, and peanuts. Drizzle Kagome Pineapple Sriracha for an added kick of heat.

Stay informed with our latest news and events.