One-Pan Red Curry Dumplings (Print Version)

Frozen dumplings bake in a creamy coconut red curry sauce with greens, lime, chili crisp, scallions, and sesame.

# Ingredients:

For the curry dumplings

01 - 1 can (13.5 oz or 400 ml) full-fat coconut milk, shaken well
02 - 2 tablespoons Thai red curry paste, plus more to taste
03 - 3 tablespoons low-sodium soy sauce or tamari
04 - 3 cloves garlic, finely grated or minced
05 - 1 tablespoon fresh ginger, finely grated
06 - 1 tablespoon fresh lime juice
07 - 2 teaspoons brown sugar or maple syrup
08 - 1 teaspoon toasted sesame oil
09 - 2 cups (140 g) chopped baby bok choy or baby spinach
10 - 20 oz (565 g) frozen vegetable dumplings, potstickers, or gyoza

For serving

11 - 1-2 tablespoons chili crisp, to taste
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - 1/4 cup chopped fresh cilantro
15 - 1 lime, cut into wedges
16 - Cooked jasmine rice, optional

# Instructions:

01 - Preheat the oven to 400°F. Lightly coat a 9x13-inch baking dish with cooking spray or a thin film of neutral oil.
02 - Add coconut milk, red curry paste, soy sauce, garlic, ginger, lime juice, brown sugar, and sesame oil to the baking dish. Whisk until the curry paste is mostly dissolved and the sauce looks smooth.
03 - Scatter the chopped bok choy or spinach through the sauce. Arrange the frozen dumplings in a single layer, pressing them lightly so the bottoms sit in the sauce. Spoon a little sauce over the tops.
04 - Cover the dish tightly with foil. Bake for 20 minutes, until the sauce is steaming and the dumplings are hot in the center.
05 - Remove the foil and bake for 8-10 minutes more, until the sauce is bubbling around the edges and the exposed dumpling tops look slightly firm.
06 - Rest for 5 minutes. Drizzle with chili crisp, then top with green onions, sesame seeds, cilantro, and lime wedges. Serve as is or spoon over hot jasmine rice.

# Notes:

01 - Use frozen dumplings straight from the freezer.
02 - Best served right after baking while the sauce is creamy.
03 - Choose a vegan red curry paste if you want the full recipe vegan.

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