Red Curry Dumpling Bake
A comforting dumpling bake topped with a creamy Thai red curry and coconut milk sauce, seasoned with ginger, garlic, lime, and a hint of sweet and savory flavors.
Portions
4
Prep time
10 minutes
Cooking time
6 minutes
Ingredients
Main ingredients
- 1 package (12 to 16 dumplings) frozen chicken or vegetable dumplings
- 1 tablespoon neutral oil
- ½ yellow onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1 ½ tablespoons fresh ginger, finely chopped
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz / approx. 400 ml) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon fish sauce (optional)
- 1 ½ teaspoons light brown sugar
- Juice of ½ lime
Garnishes (optional)
- Sliced green onions
- Toasted sesame seeds
- Chili oil
- Fresh cilantro
Preparation
1
Chop the onions, ginger, and garlic.
2
Heat the oil in a medium saucepan over medium heat.
3
Add the onion and cook for 3 minutes, or until translucent. Add the ginger and sauté for 1 more minute.
4
Add the red curry paste and cook for 1 minute, stirring constantly.
5
Pour in the coconut milk and mix well.
6
Add the soy sauce, vinegar, fish sauce (if using), and sugar.
7
Simmer for 5 minutes, until the sauce thickens slightly.
8
Taste and adjust with lime juice at the end. Add salt if needed.
9
Preheat the oven to 375°F (190°C).
10
Arrange the frozen dumplings evenly in a small baking dish (approximately 8 x 8 inches).
11
Pour the curry sauce over the dumplings, making sure they are almost completely submerged.
12
Bake uncovered for 15 to 20 minutes, until the dumplings are hot and the edges are golden brown.
13
Remove from the oven, garnish with green onions, sesame seeds, a drizzle of chili oil, and cilantro.
