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Preheat your oven to 400°F.

Pour the entire can of organic coconut milk into a glass baking dish.

Add 3 tablespoons of San Soyaki sauce to the baking dish. Note that this sauce is quite salty, so a little goes a long way.

Add half of the bottle of Thai Style Red Curry Sauce to the baking dish.

Mince the 3 garlic cloves, preferably using a garlic press, directly into the baking dish.

Whisk all the liquid ingredients and minced garlic in the baking dish until they are completely combined.

Add a couple of generous handfuls of washed baby spinach to the baking dish, spreading it evenly over the liquid mixture. The spinach will shrink significantly during cooking.

Arrange the frozen chicken gyoza potstickers in a single layer over the spinach, filling up the entire pan.

Cover the baking dish completely with aluminum foil.

Bake in the preheated oven at 400°F for 35 minutes.

Carefully remove the baking dish from the oven, uncover, and serve immediately.


Preheat your oven to 400°F.

Pour the entire can of organic coconut milk into a glass baking dish.

Add 3 tablespoons of San Soyaki sauce to the baking dish. Note that this sauce is quite salty, so a little goes a long way.

Add half of the bottle of Thai Style Red Curry Sauce to the baking dish.

Mince the 3 garlic cloves, preferably using a garlic press, directly into the baking dish.

Whisk all the liquid ingredients and minced garlic in the baking dish until they are completely combined.

Add a couple of generous handfuls of washed baby spinach to the baking dish, spreading it evenly over the liquid mixture. The spinach will shrink significantly during cooking.

Arrange the frozen chicken gyoza potstickers in a single layer over the spinach, filling up the entire pan.

Cover the baking dish completely with aluminum foil.

Bake in the preheated oven at 400°F for 35 minutes.

Carefully remove the baking dish from the oven, uncover, and serve immediately.
