Description
Savor the rich flavors of this Red Curry Dumpling Bake, featuring creamy coconut milk, vibrant red curry paste, and tender dumplings. It’s a simple dish that makes for a quick, flavorful dinner or a comforting meal any night of the week.
Ingredients
Scale
- 1 can (14.5 oz) full-fat coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 cup bok choy, chopped
- 18 frozen dumplings of choice (do not thaw)
- juice of 1 lime
- 2 scallions, thinly sliced
- toasted sesame seeds
Instructions
- Preheat the oven to 400°F.
- In an 8×8-inch baking dish, mix together the coconut milk, red curry paste, soy sauce, sugar, rice wine vinegar, sesame oil, grated garlic, and grated ginger until smooth and well combined.
- Add the chopped bok choy to the sauce and mix well.
- Directly place the frozen dumplings in a single layer in the sauce, pressing them down slightly.
- Cover the dish tightly with aluminum foil and bake for 20 minutes to allow the dumplings to steam.
- Remove the foil and bake for an additional 10 minutes to crisp the tops of the dumplings and thicken the sauce.
- Once done, squeeze fresh lime juice over the dish, then top with scallions and toasted sesame seeds.
- Serve hot over rice, ladling the curry sauce generously atop.
Notes
Using frozen dumplings saves time—no need to thaw them before baking!
Feel free to use any variety of dumplings you like, such as vegetable, pork, or chicken.
For extra heat, add chili flakes or fresh chili to the sauce before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg