Description
Transform simple frozen staples into a restaurant-quality meal with this easy one-pan dumpling bake. This dish features succulent dumplings and fresh bok choy poached in a luxurious, aromatic coconut curry sauce. Perfect for busy weeknights, the oven does all the work, ensuring perfectly steamed dumplings coated in a savory, umami-rich Thai curry, delivering a comforting and flavorful dinner experience in under 45 minutes.
Ingredients
13.5 fl oz full-fat coconut milk
2-3 tbsp red curry paste
3 cloves garlic, minced
2 tsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp fish sauce (or vegetarian alternative)
1 tbsp brown sugar
1 tbsp toasted sesame oil
4-5 bunches bok choy, chopped into 1-inch strips
15-20 frozen dumplings (chicken, vegetable, or shrimp)
Instructions
Preheat your oven to 375°F (190°C) and place the oven rack in the center position.
In a medium bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, soy sauce, fish sauce, brown sugar, and sesame oil until smooth.
Spread the chopped bok choy across the bottom of a 9×13 inch baking dish.
Arrange the frozen dumplings on top of the bed of bok choy in a single layer.
Pour the prepared curry sauce evenly over the dumplings and bok choy, ensuring everything is lightly coated.
Cover the dish tightly with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken slightly and the dumplings to finish cooking through.
Serve immediately while warm, spooning the extra sauce over the top.
Notes
Ensure you use full-fat canned coconut milk for the best sauce texture. If you are gluten-free, substitute soy sauce with tamari. Ensure your red curry paste is free from shrimp paste if you require a vegetarian/vegan-friendly dish.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Fusion