Baked Thai Curry Dumplings
Baked Thai Curry Dumplings
Ingredients
For the Thai Curry Sauce
- 13 1/2 fluid ounces full-fat coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar, packed
- 1 tablespoon garlic, freshly grated
- 1 tablespoon ginger, freshly grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Dumplings and Assembly
- 5 ounces fresh spinach leaves
- 16 ounces frozen ginger chicken dumplings
For the Garnish
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili crisp, or to taste
Instructions
- 1
Preheat your oven to 375°F. Select a baking dish large enough to comfortably hold the dumplings in a single layer (a 9x13 inch dish works well).
⏱️ 5 min•🌡️ 375
- 2
In the baking dish, pour in the full-fat coconut milk. Add the red Thai curry paste, brown sugar, freshly grated garlic, freshly grated ginger, soy sauce, and sesame oil.
⏱️ 2 min
- 3
Using a whisk or fork, thoroughly combine all the sauce ingredients in the baking dish until smooth and well-incorporated.
⏱️ 2 min
- 4
Spread the fresh spinach leaves evenly over the mixed sauce in the baking dish. Arrange the frozen ginger chicken dumplings in a single layer on top of the spinach and sauce. Spoon some of the prepared sauce over the dumplings to ensure they are coated.
⏱️ 3 min
- 5
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 6
While the dumplings are baking, finely chop the fresh green onions and cilantro for garnish.
⏱️ 3 min
- 7
Once baked, carefully remove the foil from the baking dish. Generously sprinkle the chopped green onions and cilantro over the hot dumplings and sauce. Finish by adding spoonfuls of chili crisp across the top for extra spice and texture. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Thai Curry Dumplings
Ingredients
For the Thai Curry Sauce
- 13 1/2 fluid ounces full-fat coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar, packed
- 1 tablespoon garlic, freshly grated
- 1 tablespoon ginger, freshly grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Dumplings and Assembly
- 5 ounces fresh spinach leaves
- 16 ounces frozen ginger chicken dumplings
For the Garnish
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili crisp, or to taste
Instructions
- 1
Preheat your oven to 375°F. Select a baking dish large enough to comfortably hold the dumplings in a single layer (a 9x13 inch dish works well).
⏱️ 5 min•🌡️ 375 - 2
In the baking dish, pour in the full-fat coconut milk. Add the red Thai curry paste, brown sugar, freshly grated garlic, freshly grated ginger, soy sauce, and sesame oil.
⏱️ 2 min - 3
Using a whisk or fork, thoroughly combine all the sauce ingredients in the baking dish until smooth and well-incorporated.
⏱️ 2 min - 4
Spread the fresh spinach leaves evenly over the mixed sauce in the baking dish. Arrange the frozen ginger chicken dumplings in a single layer on top of the spinach and sauce. Spoon some of the prepared sauce over the dumplings to ensure they are coated.
⏱️ 3 min - 5
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 6
While the dumplings are baking, finely chop the fresh green onions and cilantro for garnish.
⏱️ 3 min - 7
Once baked, carefully remove the foil from the baking dish. Generously sprinkle the chopped green onions and cilantro over the hot dumplings and sauce. Finish by adding spoonfuls of chili crisp across the top for extra spice and texture. Serve immediately and enjoy!
⏱️ 3 min