Ingredients
Main Ingredients
- 400 g (13.5 oz) 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 (10 oz) Stir fry vegetable mix
- 12 Frozen chicken dumplings
To Garnish
- 3 Spring onions, sliced
- Chilli crisp, to drizzle
Instructions
- Preheat oven: Preheat your oven to 200℃ fan/220℃/Gas Mark 7/450F to get it ready for baking the dumplings.
- Prepare the sauce and vegetables: In a large baking dish, mix together the coconut milk, red Thai curry paste, soy sauce, rice vinegar, grated ginger, and crushed garlic cloves until well combined. Add the stir fry vegetable mix to the sauce and stir to coat evenly.
- Add dumplings and bake: Arrange the frozen chicken dumplings nestled into the vegetable and curry mixture in the baking dish. Place the dish in the oven and bake for 20-25 minutes, or until the dumplings are crispy on top and heated through inside.
- Garnish and serve: Once baked, scatter sliced spring onions over the dumplings and drizzle with chilli crisp for added flavor and texture. Serve the dish as is or accompany with sticky rice if desired.
Notes
- You can adjust the amount of Red Thai curry paste to control the heat level according to your preference.
- Using frozen dumplings makes this recipe a convenient shortcut for a quick meal.
- Feel free to use any stir-fry vegetable mix of your choice or whatever you have on hand.
- Chilli crisp adds a spicy crunch but can be omitted or substituted with chili flakes if preferred.
- The dish pairs well with steamed or sticky rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
