Name: One Pan Coconut Curry Dumplings Recipe
Prep time: 10 min
Cook time: PT-491329H47M59S
Total time: PT-491329H47M59S
Cuisine: Asian Fusion
Ingredients: 400 g Coconut milk; 3 tbsp Red Thai curry paste; 2 tbsp Soy sauce; 2 tbsp Rice vinegar; 1 tbsp Grated ginger; 2 Garlic cloves, crushed; 300 g Stir fry vegetable bag; 12 Frozen dumplings; 3 Spring onions, sliced; Chilli crisp, to drizzle

Jump to Recipe· 4.3 from 11 reviews

I absolutely love sharing this One Pan Coconut Curry Dumplings Recipe with friends because it combines rich, creamy coconut curry flavors with crispy, tender dumplings in such an effortless way. It’s one of those dishes that feels indulgent yet comes together quickly in just one pan, making it perfect for busy weeknights or casual gatherings. Every time I make it, I love how the fragrant Thai curry melds beautifully with the fresh veggies and dumplings, creating a comforting yet exciting meal that always delights.

Why You’ll Love This One Pan Coconut Curry Dumplings Recipe

What really makes this recipe stand out to me is the amazing flavor journey it offers in every bite. The creamy coconut milk paired with the vibrant red Thai curry paste creates a luscious sauce that is both spicy and soothing, with hints of ginger and garlic that add depth and warmth. I love how the stir-fried vegetables contribute a fresh crunch and balance the richness perfectly. The dumplings soak up all these incredible flavors while maintaining a crispy top, which gives it that satisfying texture contrast I crave.

Besides the delicious taste, ease of preparation is a huge reason I return to this recipe. I adore meals where I can throw everything into one pan and still achieve dinner-table magic. Just a simple mix, a quick bake, and bam—you have a beautiful, crowd-pleasing dish with minimal cleanup. I often serve this at casual dinner parties, cozy family dinners, or even as a comforting solo meal. It’s a recipe that impresses with little effort, making it a staple in my kitchen.

Ingredients You’ll Need

The image shows a round light green plate filled with ten yellow steamed dumplings arranged in a circle. Above the plate, there is a whole head of garlic placed on a white marbled surface. To the left of the garlic, three small white bowls are arranged vertically: the top bowl contains soy sauce, the middle bowl has a light clear liquid, and the bottom bowl holds more soy sauce. To the right of the garlic, a white bowl holds a colorful fresh salad with shredded lettuce, carrots, red onion slices, and green leaves. Next to the salad, a small white cup is filled with a white liquid, likely milk or sauce. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple and easy to find but each plays a vital role in building the complex flavors, varied textures, and gorgeous color of this dish.

400 g Coconut milk: This provides the creamy base essential for mellowing the curry paste and adding richness.
3 tbsp Red Thai curry paste: The heart of the dish, delivering the spicy, aromatic curry flavor.
2 tbsp Soy sauce: Adds a savory depth and enhances the umami notes.
2 tbsp Rice vinegar: Gives a bright acidity that balances the richness perfectly.
1 tbsp Grated ginger: Adds freshness and a pleasant zing.
2 Garlic cloves (Crushed): Provides warmth and complexity to the sauce.
300 g Stir fry vegetable bag: A quick veggie fix that brings color, crunch, and nutrition.
12 Frozen dumplings: The star of the dish — crispy on top, tender inside, soaking up the curry sauce.
3 Spring onions (Sliced): For a fresh, mild onion crunch as a finishing touch.
Chilli crisp: Adds a spicy, crunchy drizzle that amps up the flavor and texture at the end.

Directions

Step 1: Preheat your oven to 200℃ fan/220℃ conventional/Gas Mark 7 or 450°F. A hot oven is key to getting that beautiful crispy top on the dumplings.

Step 2: In a large ovenproof dish, whisk together the coconut milk, red Thai curry paste, soy sauce, rice vinegar, grated ginger, and crushed garlic until smooth and fragrant. This will form the flavorful sauce that ties everything together.

Step 3: Stir the stir-fry vegetable mix into the curry sauce so the veggies are well-coated. Nestle the frozen dumplings into the mixture, spacing them evenly so they steam while baking.

Step 4: Bake the whole pan in the oven for 20-25 minutes. You’re looking for the tops of the dumplings to become golden and crispy while the filling inside gets piping hot and infused with the curry flavors.

Step 5: Remove the dish from the oven and scatter the sliced spring onions over the top. Drizzle with chilli crisp to add an exciting crunch and a spicy kick. Serve the dumplings straight from the pan, or spoon over some sticky rice on the side for a more filling meal.

Servings and Timing

This One Pan Coconut Curry Dumplings Recipe makes approximately 4 hearty servings, perfect for a family dinner or sharing with friends. The prep time is around 5-10 minutes since most of the ingredients just need mixing and stirring. The cook time is 20-25 minutes in the oven, so you’re looking at a total of about 30 minutes from start to finish with no resting time required. It’s a wonderfully quick recipe that still feels satisfying and special.

How to Serve This One Pan Coconut Curry Dumplings Recipe

A close-up view of a dish showing about two layers: the first layer is a creamy orange-red sauce with herbs and small dark red chili pieces scattered around, creating a textured base. On top, there are several folded yellow dumplings with slightly crispy edges, some partly submerged in the sauce, and a few thin strips of what looks like meat or mushrooms peeking through the sauce. Bright green sliced scallions are scattered evenly over the top, adding a fresh contrast against the warm colors. A shiny metal spoon rests in the dish’s bottom right corner, holding one dumpling and some sauce, everything placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this recipe, I love pairing it with a side of fragrant jasmine or sticky rice. The rice soaks up the leftover coconut curry sauce, making every bite even more luscious. If you want to add more veggies, a simple side of sautéed greens like bok choy or spinach works beautifully to lighten the meal.

For presentation, I scatter plenty of fresh herbs like cilantro or Thai basil on top along with sliced spring onions for color and brightness. A final drizzle of chilli crisp adds texture and a vibrant pop, making the dish look as amazing as it tastes. I usually dish it out straight from the pan for a cozy, family-style vibe, but plating each portion with a little rice and garnishes also feels elegant for dinner guests.

In terms of drinks, this curry shines with crisp white wines like Sauvignon Blanc or a chilled Riesling to balance the spice and creaminess. For cocktails, a refreshing ginger-lime mocktail or a light beer complements the flavors well. This meal is perfect any time you want something comforting but with bold, exciting flavors—whether that’s a midweek dinner or a weekend gathering.

Variations

I love experimenting with this One Pan Coconut Curry Dumplings Recipe to suit different diets or flavor preferences. For example, if you’re gluten-free, use dumplings with rice wrappers or another gluten-free alternative—just make sure to check the ingredients on the curry paste and soy sauce too. It’s really easy to swap in tamari or coconut aminos for the soy sauce.

If you want to boost the veggie content or get creative, try adding sliced bell peppers, snap peas, or baby corn to the stir-fry vegetable mix. For a vegan version, ensure your dumplings are plant-based, and you’re good to go! Switching up the curry paste to a green or yellow variety can completely change the flavor profile if you prefer a milder or more herbaceous curry.

Lastly, you can cook this dish on the stovetop in a covered skillet rather than the oven—just cook the dumplings in the coconut curry sauce on medium heat until the dumplings are cooked through and the sauce thickens. It’s a handy method if you don’t want to heat up the oven or are in a hurry.

Storage and Reheating

Storing Leftovers

I usually store leftover coconut curry dumplings in an airtight container in the fridge. They will keep nicely for up to 2-3 days. Be sure to let the dish cool down slightly before refrigerating to maintain the best texture and flavor.

Freezing

This dish does freeze well if you want to save some for later. Just transfer cooled leftovers to a freezer-safe container and freeze for up to 1 month. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating to ensure the dumplings don’t dry out.

Reheating

The best way to reheat is in a skillet over medium-low heat. Add a splash of water or coconut milk, cover with a lid, and gently warm until heated through. This helps the dumplings stay tender and the sauce creamy. Avoid microwaving if possible, since it can make the dumplings rubbery and the sauce separate.

FAQs

Can I use fresh dumplings instead of frozen?

Absolutely! If you have fresh dumplings, you can use them in this recipe as well. Because fresh dumplings cook faster, I recommend reducing the baking time by about 5-7 minutes and keeping a close eye on them to avoid overcooking.

Is the curry paste very spicy?

Red Thai curry paste typically has moderate heat with a balance of aromatic spices, but spice levels can vary by brand. If you prefer milder flavors, start with less paste or look for a mild version. You can always add more later if you want extra heat.

Can I make this recipe ahead of time?

You can prepare the coconut curry sauce and chop your ingredients ahead to save time. However, I recommend baking the dumplings just before serving to keep their crispy texture. If needed, you can assemble everything in the dish and refrigerate it for a few hours before baking.

What can I use instead of chilli crisp?

If you don’t have chilli crisp on hand, a drizzle of sriracha, chili oil, or even a pinch of crushed red pepper flakes can add that spicy crunch. Alternatively, toasted sesame seeds or fried shallots bring nice texture and flavor.

Is there a vegan version of this recipe?

Yes! Use vegan dumplings made without meat or egg, and check that your curry paste contains no fish sauce or shrimp paste. Adjust the soy sauce or use tamari for gluten-free and vegan compatibility, and this dish becomes a totally delicious plant-based meal.

Conclusion

I can’t recommend this One Pan Coconut Curry Dumplings Recipe enough if you’re craving a quick, flavorful, and fuss-free meal. It’s the kind of dish that feels fancy but is surprisingly easy, delivering comforting coconut curry flavors with a crispy dumpling twist everyone will love. Give it a go—you might just find your new favorite weeknight dinner here!