Ingredients
Scale
- 1 14-ounce can coconut milk
- 3 tablespoons Thai red curry paste
- 3 garlic cloves minced
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 3 cups spinach or chopped Bok Choy
- 1 – 2 bags frozen dumplings, depending on the size of dumplings
- chopped cilantro for garnish
- sliced green onions for garnish
- sesame seeds for garnish
- Chili oil for garnish
Instructions
- Preheat the oven: Set your oven to 375°F to get it ready while you prep.
- Make the curry broth: In a 9×9 baking dish or 3.5-quart oven-safe braiser, add in the coconut milk, curry paste, garlic, soy sauce, fish sauce, and sesame oil. Whisk to combine until smooth, and the Thai red curry paste has dissolved into the coconut milk.
- Add the spinach: Toss the spinach or Bok Choy into the dish and stir so the leaves are fully coated and evenly distributed across the base.
- Nestle the dumplings: Arrange the frozen dumplings, pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
- Bake covered: Cover the dish tightly with a lid or foil and bake for 15-20 minutes, or until the dumplings are tender and cooked through. (I have learned that this may take up to 30 mintues for some, depending on the dumplings used).
- Garnish and serve: Remove from the oven. Finish with chili oil, cilantro, green onions, and sesame seeds before serving.
Notes
This is a super easy one-pan dinner or appetizer! Try it with the House of Yee gluten-free chicken or pork dumplings.
