Dumpling Bake with Thai Red Curry Coconut Sauce Recipe

Introduction

Dumpling Bake is a comforting and flavorful one-dish meal that combines tender dumplings with a rich Thai red curry broth. This easy recipe blends aromatic spices, fresh vegetables, and creamy coconut milk for a satisfying dinner that’s perfect any night of the week.

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

1. Step 1: Preheat the oven to 375°F (190°C) and position the oven rack in the center.
2. Step 2: In a 9×9-inch baking dish, whisk together the coconut milk, Thai red curry paste, minced garlic, ginger, soy sauce, fish sauce, brown sugar, and sesame oil until smooth.
3. Step 3: Spread the chopped bok choy evenly across the baking dish over the sauce.
4. Step 4: Arrange the frozen dumplings in a single layer on top of the bok choy. Spoon some of the sauce over the dumplings to coat them lightly.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes until the dumplings are tender and cooked through.
6. Step 6: Remove from the oven. Garnish with chopped cilantro, green onion, sesame seeds, and chili crisp. Squeeze fresh lime juice over the top before serving. Enjoy immediately.

Tips & Variations

• For a milder dish, start with 2 tablespoons of red curry paste and adjust to your spice preference.
• Use fresh dumplings if available, but frozen works great for convenience.
• Add extra vegetables like sliced bell pepper or mushrooms for more variety.
• Swap lime wedges for lemon if preferred for a different bright citrus flavor.
• For a gluten-free version, ensure soy sauce is tamari or another gluten-free brand.

Storage

Store leftover Dumpling Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave in short bursts until warmed through. Adding a splash of coconut milk or broth can help maintain the sauce’s creaminess when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dumpling?

Yes, you can use any dumplings you like—vegetable, pork, chicken, or shrimp. Just make sure they are fully cooked when baking, adjusting time if necessary.

Is it necessary to cover the dish with foil during baking?

Covering with foil helps steam the dumplings and cook the bok choy evenly without drying out. Removing the foil at the end allows the dumplings to get tender and the sauce to reduce slightly for better flavor.

Dumpling Bake with Thai Red Curry Coconut Sauce Recipe

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★★★★★

4.6 from 705 reviews

This Dumpling Bake is a flavorful and comforting dish featuring tender dumplings baked in a rich Thai red curry coconut broth with fresh bok choy. Easy to prepare and perfect for a weeknight dinner, it combines the spicy warmth of curry with the freshness of herbs and a hint of lime.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Thai Fusion

Ingredients

Scale 1x2x3x

Dumpling Bake 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

1. Prepare the oven: Preheat your oven to 375°F (190°C) and position the rack in the center to ensure even cooking of the dish.
2. 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 these ingredients together until fully blended to create a creamy, fragrant curry broth.
3. Add bok choy: Spread the chopped bok choy evenly across the bottom of the baking dish, letting it soak up some of the curry flavors during baking.
4. Add the dumplings: Arrange the frozen dumplings in a single layer over the bok choy. Spoon some of the curry sauce over the dumplings to keep them moist and flavorful as they bake.
5. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the dumplings to cook through and flavors to blend. Then remove the foil and bake for an additional 5-10 minutes until the dumplings are tender and slightly browned on top.
6. Garnish and serve: Once baked, remove the dish from the oven and sprinkle with fresh cilantro, chopped green onion, sesame seeds, and chili crisp for added texture and flavor. Squeeze fresh lime juice over the dish before serving to add brightness and balance to the spicy curry. Serve immediately and enjoy!

Notes

• You can adjust the amount of Thai red curry paste based on your preferred spice level.
• Frozen dumplings can be substituted with fresh dumplings if available; adjust baking time accordingly.
• Chili crisp adds a nice crunchy heat but can be omitted for less spice.
• To make this dish gluten-free, ensure the soy sauce used is gluten-free.
• Leftovers can be refrigerated for up to 2 days and gently reheated in the oven.

Keywords: dumpling bake, Thai red curry, baked dumplings, coconut milk curry, bok choy recipe, easy curry bake, vegetarian dumplings