Ingredients
Sauce Ingredients
- 14 oz (400g) coconut milk
- 3 tbsp Thai red curry paste
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 2 tsp minced ginger
- Salt to taste
Dumplings and Garnishes
- 1 lb (500g) frozen dumplings / potstickers (approximately 20 dumplings)
- Chopped green onions / spring onions, for garnish
- Sliced chillies (optional, for garnish)
- Chilli oil or chilli crisp, for drizzling
Instructions
- Preheat Oven: Set your oven to 350°F (180°C) to prepare for baking the dumplings.
- Make Curry Sauce: In a mixing bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, rice vinegar, minced garlic, and minced ginger. Taste and add salt as needed to balance the flavors.
- Prepare Baking Dish: Pour the curry sauce into an oven-safe dish approximately 13x10in (34x27cm) in size.
- Arrange Dumplings: Nestle the frozen dumplings gently into the curry sauce, making sure they are evenly spaced and mostly submerged. Cover the dish tightly with aluminum foil.
- Bake: Place the covered dish in the oven and bake for 15 minutes. This will ensure the dumplings are cooked through and infused with the curry flavors.
- Garnish and Serve: After baking, carefully remove the foil, scatter chopped green onions and sliced chillies over the top, and drizzle with chilli oil or chilli crisp. Serve immediately for a warming, flavorful meal.
Notes
- You can adjust the amount of red curry paste to control the spice level to your preference.
- Use a snug-fitting lid if you prefer instead of foil to cover the dish while baking.
- If fresh dumplings are used instead of frozen, reduce baking time slightly.
- For a vegan and gluten-free version, confirm your dumplings are suitable or make homemade versions.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
