Description
This viral one-pan dumpling bake in red curry broth is a comforting and flavorful dish that combines the richness of coconut milk with the bold flavors of red curry paste. Perfect for a quick and easy meal that’s bursting with delicious Asian-inspired tastes.
Ingredients
Scale
Main Ingredients:
-
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tablespoons red curry paste (adjust to spice preference)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
- 16–20 frozen veggie dumplings
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced (or any vegetable of choice)
Optional Garnish:
-
- sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
To Serve:
- white jasmine rice or noodles
Instructions
- Prepare the Curry Broth: Combine coconut milk, red curry paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a baking dish.
- Preheat and Add Vegetables: Preheat oven, chop bok choy and zucchini, add to the baking dish, and coat with the curry broth.
- Add Dumplings and Bake: Add frozen veggie dumplings, cover with foil, and bake for 20 minutes. Uncover, bake for an additional 5-10 minutes.
- Garnish and Serve: Garnish with optional toppings and serve hot over rice or noodles.
Notes
- You can adjust the spice level by varying the amount of red curry paste.
- If you prefer a more brothy dish, add ¼ cup of water before baking.
- Frozen veggie dumplings work best for ease and flavor; fresh dumplings may require slight adjustment in baking time.
- Feel free to substitute or add other vegetables according to preference or season.
- Garnishes add freshness and texture but are optional.