Description
Baked dumplings in creamy coconut red curry sauce, baked until tender and topped with cilantro, green onions, sesame seeds, and chili crunch.
Ingredients
Scale
- 14–20 frozen dumplings
- 1 (14-ounce) can coconut milk
- 3 tablespoons red curry paste
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons honey or maple syrup
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- Cilantro for garnish
- 2 green onions, sliced
- 1–2 tablespoons chili crunch
- Sesame seeds
- Baby spinach (optional)
Instructions
- Preheat oven to 375°F and grease a medium baking dish.
- Whisk together coconut milk, red curry paste, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic.
- Arrange frozen dumplings in a single layer in the baking dish.
- Pour sauce evenly over dumplings, covering most of them.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 5-10 minutes until bubbling and dumplings are tender.
- Top with baby spinach if using and let wilt.
- Garnish with cilantro, green onions, sesame seeds, and chili crunch before serving.
Notes
- Use frozen dumplings directly without thawing.
- If using dried ginger, substitute 1 teaspoon.
- Full-fat coconut milk creates a richer sauce.
- Nutrition values are approximate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg