Description
Frozen dumplings baked in a fragrant Thai red curry coconut milk sauce with vegetables for a vibrant, one-pan meal ready in under 30 minutes.
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)
Instructions
- Preheat oven to 375 °F (190 °C).
- In an oven-safe dish, whisk together coconut milk, red curry paste, garlic, ginger, soy sauce, and agave syrup until smooth.
- Add bok choy, bell pepper, and broccoli to the curry base; stir to coat.
- Arrange frozen dumplings on top in a single layer. Spoon sauce over each and sprinkle sesame seeds.
- Cover with foil or lid and bake for 15–20 minutes until vegetables are tender and dumplings are cooked through.
- Remove from oven. Garnish with spring onions, extra sesame seeds, and chili crisp if desired. Serve immediately.
Notes
- Use potstickers, vegetarian dumplings, or mini bao for variety.
- Add snap peas or mushrooms to the vegetable mix.
- Swap agave for honey or brown sugar.
- Try green curry paste instead of red for a different flavor profile.
- Stir in fresh cilantro or basil before serving for added aroma.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai‑inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
