Dumpling Bake with Thai Red Curry Coconut Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
