Ingredients
Sauce and Vegetables
- 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
Dumplings and Garnish
- 12 Frozen dumplings
- 3 Spring onions, sliced
- Chilli crisp, to drizzle
Instructions
- Preheat Oven: Preheat your oven to 200℃ fan/220℃/Gas Mark 7/450°F to prepare for baking the dumplings.
- Prepare Sauce and Vegetables: In a baking dish, combine the coconut milk, red Thai curry paste, soy sauce, rice vinegar, grated ginger, and crushed garlic cloves. Mix well, then stir in the bag of stir fry vegetables until evenly coated.
- Arrange Dumplings: Nestle the frozen dumplings into the coconut curry vegetable mixture in the baking dish, ensuring they are partially submerged and evenly spaced.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the dumplings’ tops are crispy and the insides are thoroughly cooked and hot.
- Garnish and Serve: Remove from the oven, scatter sliced spring onions over the dumplings, and drizzle with chili crisp. Serve immediately as is or with sticky rice for a complete meal.
Notes
- Use red Thai curry paste as it provides an authentic flavor; adjust the amount based on your spice preference.
- Frozen dumplings are used for convenience but fresh dumplings can be substituted if available, adjusting cooking time accordingly.
- Vegetable bags typically contain a mix of peppers, beansprouts, and carrots but feel free to use fresh vegetables of your choice.
- Chilli crisp adds texture and heat, but you can substitute with chili oil or flakes if preferred.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
