This Red Curry Dumpling Bake is comfort food at its finest! Our take on the viral recipe trend, these frozen dumplings are baked in a creamy, spicy coconut red curry sauce with bok choy, then finished with fresh lime and scallions. It’s a one-dish dinner that’s ready in just 30 minutes with minimal effort and maximum flavor.
Ingredients You’ll Need
- Full-fat coconut milk: Essential for richness and creaminess. Light coconut milk will be too thin and watery. Shake the can well before opening to combine the cream and liquid.
- Red curry paste: This gives the dish its signature flavor and heat. Thai red curry paste is widely available in most grocery stores (look in the Asian aisle), but brands vary in spiciness, so start conservatively if you’re heat-sensitive. We like to use the Thai Kitchen Red Curry Paste
- Soy sauce: Adds savory depth and saltiness. Tamari works as well.
- Sugar: Balances the heat and adds subtle sweetness characteristic of Thai curries. Granulated white sugar works perfectly, just opt for organic to ensure it’s vegan!
- Rice wine vinegar: Adds brightness and acidity to cut through richness.
- Sesame oil: Adds nutty depth and enhances the flavor.
- Garlic: Fresh garlic, grated on a microplane, gives the best flavor. Pre-minced works in a pinch.
- Ginger: Fresh ginger is essential for authentic flavor. Grate it finely so it integrates seamlessly.
- Bok choy: Adds freshness, color, and nutrition. The tender leaves and crisp stems hold up well in the oven. Use either baby bok choy or regular bok choy, roughly chopped.
- Frozen dumplings: Any style works! Vegetable dumplings, tofu dumplings, vegan gyoza—use your favorite. No need to thaw them first.
- Lime juice: Squeeze fresh over the finished dish to brighten the flavors.
- Scallions: Thinly sliced for a fresh, oniony bite and garnish.
- Toasted sesame seeds: Adds visual appeal and a subtle nutty crunch.
Find the full printable recipe here: Red Curry Dumpling Bake
