Dumpling Bake in Coconut Red Curry Broth Recipe
Introduction
This Dumpling Bake combines the rich flavors of Thai red curry with tender dumplings and fresh bok choy for a comforting and aromatic meal. It’s easy to prepare and perfect for a cozy dinner that feels both exotic and satisfying.
Ingredients
- 1 can (13.5 fl oz) coconut milk (full fat)
- 2-3 tablespoons Thai red curry paste (depending on spice tolerance)
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 4-5 bunches bok choy (leaves separated and chopped into 1-inch pieces)
- 15-20 frozen dumplings
- 1/4 cup cilantro (chopped)
- 1/2 cup green onion (chopped)
- 1 tablespoon sesame seeds
- 1-2 tablespoons chili crisp
- 1-2 lime wedges
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
- Step 2: In a 9×9 inch baking dish, whisk together coconut milk, Thai red curry paste, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sesame oil until well combined.
- Step 3: Spread the chopped bok choy evenly over the curry broth in the baking dish.
- Step 4: Arrange the frozen dumplings in a single layer on top of the bok choy, then spoon some of the sauce over the dumplings to coat them.
- Step 5: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the dumplings are tender.
- Step 6: Remove the dish from the oven and garnish with chopped cilantro, green onion, sesame seeds, and chili crisp. Squeeze fresh lime juice over the top and serve immediately.
Tips & Variations
- Adjust the amount of red curry paste to suit your preferred spice level, starting with less if you’re sensitive to heat.
- Use your favorite type of dumplings, such as pork, chicken, or vegetable, depending on your taste and dietary needs.
- For added texture, toast the sesame seeds lightly before sprinkling them on top.
- If bok choy isn’t available, try swapping with baby spinach or kale for a similar leafy green element.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be used. Reduce the baking time by about 5 minutes and check for doneness as fresh dumplings tend to cook faster.
Is this dish suitable for vegetarians?
This recipe can be vegetarian if you use vegetable-based dumplings and substitute the fish sauce with soy sauce or a vegetarian alternative.
Print
Dumpling Bake in Coconut Red Curry Broth Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Dumpling Bake is a flavorful, convenient dish featuring frozen dumplings baked in a rich and aromatic Thai-inspired red curry coconut milk broth with bok choy. Topped with fresh cilantro, green onions, sesame seeds, and zesty lime, it’s a simple yet impressive one-dish meal that balances spice, creaminess, and freshness.
Ingredients
Broth and Sauce
- 1 can (13.5 fl oz) full-fat coconut milk
- 2–3 tablespoons Thai red curry paste (adjust to taste)
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
Vegetables and Dumplings
- 4–5 bunches bok choy, leaves separated and chopped into 1-inch pieces
- 15–20 frozen dumplings
Garnish
- 1/4 cup cilantro, chopped
- 1/2 cup green onion, chopped
- 1 tablespoon sesame seeds
- 1–2 tablespoons chili crisp
- 1–2 lime wedges
Instructions
- Prepare the oven: Preheat your oven to 375°F (190°C) and position the oven rack in the center. This ensures even baking of the dish.
- Make the red curry broth: In a 9×9 inch baking dish, combine the coconut milk, Thai red curry paste, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk thoroughly until all ingredients are well blended into a smooth sauce.
- Add the bok choy: Evenly spread the chopped bok choy leaves across the bottom of the baking dish, distributing the greens to form a base layer.
- Add the dumplings: Place the frozen dumplings on top of the bok choy in a single layer. Spoon some of the curry sauce over the dumplings to coat them lightly, ensuring flavors penetrate while baking.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5 to 10 minutes, or until the dumplings are tender and cooked through.
- Garnish and serve: Remove the dish from the oven. Sprinkle chopped cilantro, green onions, and sesame seeds over the top. Add chili crisp to taste for heat and texture. Squeeze fresh lime juice over the entire dish for a bright, zesty finish. Serve immediately and enjoy this comforting, spicy dumpling bake.
Notes
- You can adjust the spiciness by varying the amount of Thai red curry paste and chili crisp.
- If fresh bok choy is unavailable, baby bok choy or napa cabbage can be used as substitutes.
- For a vegetarian version, use dumplings without meat and replace fish sauce with additional soy sauce or a vegetarian alternative.
- Covering the dish during most of the baking helps retain moisture, ensuring dumplings cook through without drying out.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai-inspired Fusion
Keywords: dumpling bake, Thai red curry, coconut milk, baked dumplings, bok choy, easy dinner, spicy curry, one dish meal
