Red or Green Curry Dumpling Bake
By Chef DhivyaA viral recipe that doubles as an easy, one-pan weeknight dinner, cozy, comforting, and low effort.Time and servings
Ingredients
18 total- 1 can (13.5 fl oz / 400ml) coconut milk
- 2 tbs red curry /green curry paste (adjust based on spice level)
- 3 tbs low-sodium soy sauce or tamari
- 1 tbs vinegar
- 2 tsp sugar
- Drizzle of sesame oil
- 1 clove garlic, grated
- 3 scallion whites, finely chopped
- ½ inch ginger, finely chopped
- 16 - 20 veggie frozen dumplings
- 1 cup mushrooms
- 1/2 cup frozen edamame
- 1 handful of spinach
- ½ cup red pepper
- Garnish with:
- Lime juice
- Cilantro
- Chilli crisp
Directions
8 stepsStep 1
In a large baking dish (12 × 8 inches), add the coconut milk, red curry paste, soy sauce, vinegar, honey, and sesame oil. Whisk well until the curry paste is fully dissolved and smooth, then add scallion, garlic and ginger
Step 2
For a slightly more brothy dish ,add ¼ cup water.
Step 3
Preheat the oven to 400°F / 200°C. Add approximately 2–3 cups of your preferred vegetables. I like using spinach, mushrooms, edamame and red pepper, but bok choy and zucchini work really well too.
Step 4
Nestle the frozen dumplings into the dish in a single layer, making sure they don't overlap. Gently press them into the sauce so the bottoms are submerged, but the tops remain visible.
Step 5
Then spoon a little of the sauce over the dumplings, and then cover the dish tightly with aluminum foil.
Step 6
Bake for 20 minutes, covered.
Step 7
Remove the foil and bake for another 5–10 minutes, until the sauce is bubbling and the dumplings are lightly crisped on top.
Step 8
Garnish with cilantro, lime juice, scallion greens and chilli crisp.