Ingredients
Scale
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tablespoons red curry paste
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
- 16–20 dumplings of choice
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced
- Garnish ideas: sesame seeds, sliced green onions, cilantro, chili crisp oil
Instructions
- Preheat your oven to 400℉ / 200℃.
- In a large baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil; whisk together.
- Grate in garlic and ginger.
- If desired, add ¼ cup of water for more broth.
- Chop bok choy and slice zucchini; add to the baking dish and stir to coat.
- Place frozen dumplings in the dish without overlapping, pressing them slightly into the broth.
- Spoon some broth over the dumplings.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 5-10 minutes until bubbling and dumpling tops are crispy.
- Add garnishes and serve hot over jasmine rice or noodles.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat before serving. Use frozen dumplings for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: dumplings, bake, coconut milk, curry, vegetarian