Name: One Pan Baked Dumplings in Thai Coconut Curry Sauce
Prep time: 10 min
Cook time: PT-487286H42M19S
Total time: PT-487286H42M19S
Cuisine: Thai‑inspired
Ingredients: 1 can full‑fat coconut milk (14 oz / ~400 ml); 2 tablespoons Thai red curry paste; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 3 tablespoons soy sauce; 2 tablespoons agave syrup; ½ bell pepper, thinly sliced; A handful of broccoli florets; 3 cups chopped bok choy; 14–20 frozen dumplings; ¼ cup chopped spring onions (garnish); 1 tablespoon sesame seeds; 1–2 tablespoons chili crisp (optional)

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Short Description

Frozen dumplings are baked in a fragrant Thai red curry coconut milk base with bok choy, bell pepper, and broccoli—all in one pan for maximum flavor and minimal cleanup.

Why You’ll Love This Recipe

Effortless one-pan meal loaded with vibrant Thai curry flavor
Frozen dumplings absorb curry sauce for tender, savory bites
Nutritious veggies and aromatic sauce combine for a comforting dish
Great for busy weeknights or when you want bold flavor with minimal fuss

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can full-fat coconut milk (14 oz / ~400 ml)
2 tablespoons Thai red curry paste
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce
2 tablespoons agave syrup
½ bell pepper, thinly sliced
A handful of broccoli florets
3 cups chopped bok choy
14–20 frozen dumplings (amount depends on dish size)
¼ cup chopped spring onions, for garnish
1 tablespoon sesame seeds
1–2 tablespoons chili crisp, for serving

Directions

Preheat the Oven
Preheat your oven to 375 °F (190 °C) while you prep the ingredients.
Mix the Curry Base
In an oven-safe dish (about 9×9 in or a 3.5 qt braiser), combine coconut milk, Thai red curry paste, minced garlic, ginger, soy sauce, and agave syrup. Whisk until the curry paste is fully incorporated and smooth.
Add the Vegetables
Stir in chopped bok choy, thinly sliced bell pepper, and broccoli florets. Ensure vegetables are coated and evenly spread in the dish.
Place the Dumplings
Arrange frozen dumplings over the veggies in a single layer. Spoon some curry sauce over each dumpling to keep them moist during baking. Sprinkle sesame seeds over the top.
Bake Covered
Cover the dish with a lid or foil to trap steam and bake for 15–20 minutes, until dumplings are cooked through and vegetables are tender.
Finish and Serve
Remove from the oven. Garnish with chopped spring onions, extra sesame seeds, and a spoonful of chili crisp if you like heat. Serve immediately and enjoy!

Servings And Timing

Serves: 3–4
Prep Time: ~10 minutes
Bake Time: 15–20 minutes
Total Time: ~25–30 minutes

Variations

Use potstickers, mini buns, or vegetarian dumplings for variety
Add sliced mushrooms or snap peas to the vegetable mix
Swap agave for honey or brown sugar depending on preference
Use green curry paste instead of red for a different Thai character
Stir in fresh basil or cilantro just before serving for added aroma

Storage/Reheating

To Store: Refrigerate leftovers in an airtight container for up to 2 days.
To Reheat: Warm in a small pot or oven-safe dish with a splash of extra coconut milk; cover to reheat gently so dumplings stay soft.
Not Recommended to Freeze: Dumplings, when reheated from frozen, lose their texture and sauce can separate.

FAQs

Can I use homemade coconut milk?

Yes—fresh or from concentrate works fine, just ensure it’s full-fat for best creaminess.

Do the dumplings need to thaw before baking?

No—they can be added directly frozen. Baking covered helps cook through while keeping sauce custardy.

Can I make this vegetarian or vegan?

Yes—use vegetable-based dumplings and soy or coconut aminos instead of fish sauce if substituting.

How spicy is this dish?

Using red curry paste gives mild heat; increase heat level by adding extra curry paste or chili crisp.

Can I double the recipe?

Yes—use a larger oven-proof dish and increase bake time slightly for even cooking.

Can I prepare the sauce ahead?

Absolutely—mix the curry sauce and chop vegetables in advance. Add dumplings and bake when ready.

Is this gluten‑free?

Check labels on curry paste and soy sauce—use gluten-free varieties to make the dish gluten-free.

How do I prevent dumping turning soggy?

Ensure dumplings rest in sauce but stay somewhat elevated. Spoon sauce over, not fully submerging, and bake covered.

Can I use other dumpling styles?

Yes—gyoza, wontons, or bao-style dumplings all work well with this curry sauce.

What side pairs well with this meal?

Serve with jasmine or basmati rice, coconut rice, or steamed noodles to soak up the curry sauce.

Conclusion

This One Pan Baked Dumplings in Thai Coconut Curry Sauce recipe is a flavorful yet easy way to elevate frozen dumplings. Bold curry, tender veggies, and savory dumplings come together in under 30 minutes—deliciously cozy, versatile, and satisfying.

Maggie