Step 1

In a small bowl, mix together pork, carrot, green onion, minced onion, garlic, soy sauce, sesame oil, and salt.

Step 2

Fill a small bowl with water. Place one heaping teaspoon of filling in the middle of each wonton. Using your finger, wet the edges of the wonton. Turn the wonton so that each corner is point up, down, left, and right. Fold the top corner down over the bottom half, to make a triangle, seal edges and be sure to get all air bubbles out. Wet the bottom two corner edges. Pull the corners in and bring the bottom two edges together, seal. You could also just fold each on in to a triangle, seal and then bring the bottom two edges in and seal again. Make sure to cover finished wontons with a towel.

Step 3

Heat a dutch oven to a medium heat. Add coconut oil. Once hot, add onion and garlic. Cook for 1 minute until fragrant and slightly translucent. Season with a 1/4 teaspoon of salt. Add curry paste, cook 1 minute. Whisk in chicken stock, coconut milk, brown sugar, peanut butter, ginger and remaining salt. Bring to a boil and reduce to a simmer for 10 minutes.

Step 4

After 10 minutes, add wontons, simmer until pork is cooked through and wonton wrappers are soft, about 5-6 minutes.

Step 5

Spoon 3-4 wontons in the bottom of bowls and ladle broth on top. Garnish with green onion.