Description
A delicious and easy Thai red curry dumpling dish with coconut milk and fresh vegetables.
Ingredients
Scale
- 1 14-ounce can lite coconut milk
- 1 tablespoon Thai red curry paste
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 teaspoons lime juice
- 2 teaspoons sesame oil
- 3 cups spinach
- 14–20 frozen dumplings (based on your baking dish size)
- ¼ cup chopped cilantro, for garnish
- ¼ cup sliced scallion greens, for garnish
- 1 tablespoon sesame seeds, for garnish
- 1–2 tablespoons chili crisp, for garnish
Instructions
- Preheat the oven to 400°F.
- In a 9×9-inch baking dish or an oven-safe braiser, combine coconut milk, red curry paste, garlic, soy sauce, lime juice, and sesame oil. Whisk until smooth, and the curry paste is fully dissolved.
- Add the spinach to the dish and stir until evenly coated and spread out across the base.
- Place the frozen dumplings in the dish, pinched-side down. Spoon some of the curry broth over each dumpling.
- Cover the dish tightly with a lid or foil. Bake for 20 minutes if using a shallow braiser, or 30–40 minutes if using a deeper dish, until the dumplings are fully cooked and tender.
- Remove from the oven and garnish with chili crisp, chopped cilantro, sliced scallions, and sesame seeds before serving.
Notes
- Ensure dumplings are properly thawed if needed based on package instructions.
- The cooking time may vary depending on the depth of your baking dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg