Thai Red Curry Dumpling Bake Recipe
Introduction
This Thai Red Curry Dumpling Bake is a comforting fusion dish that combines crispy dumplings with a rich, fragrant coconut curry sauce. It’s an easy, flavorful meal perfect for busy weeknights or casual dinners with friends. Serve it over jasmine rice for a satisfying experience.
Ingredients
- 1 package (12-16 dumplings) frozen pork dumplings (gyoza or potstickers work well)
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- ½ yellow onion, thinly sliced
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 and 1/2 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 (13.5 oz) can coconut milk (full-fat for richness)
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp fish sauce
- 1 1/2 tsp light brown sugar
- Juice of ½ lime
- Sliced green onions (for garnish)
- Toasted sesame seeds (for garnish)
- Chili oil (for drizzling)
- Fresh cilantro (optional, for garnish)
- Steamed jasmine rice (to serve)
Instructions
- Step 1: Heat oil in a medium pot over medium heat. Add the onion, shallot, and garlic, cooking for about 3 minutes until translucent. Add the ginger and sauté for another minute.
- Step 2: Stir in the Thai red curry paste and cook for 1 minute to release the flavors. Pour in the coconut milk and stir to combine.
- Step 3: Add soy sauce, rice wine vinegar, fish sauce, and brown sugar. Simmer the sauce for 5 minutes until it thickens slightly. Taste and finish by stirring in lime juice, adjusting salt as needed.
- Step 4: Preheat the oven to 375°F (190°C). Arrange the frozen dumplings evenly in a small baking dish (about 8×8 inches). Pour the hot curry sauce over the dumplings, ensuring they are mostly submerged.
- Step 5: Bake uncovered for 15–20 minutes until dumplings are heated through and the edges start turning golden.
- Step 6: Remove from oven and sprinkle with sliced green onions, toasted sesame seeds, and a drizzle of chili oil. Serve the dumplings and curry over steamed jasmine rice, garnished with fresh cilantro if desired.
Tips & Variations
- For a vegetarian version, substitute dumplings with vegetable-filled ones and use soy sauce instead of fish sauce.
- If you like more heat, add extra chili oil or some sliced fresh chili peppers on top.
- Using full-fat coconut milk will give a richer curry, but lite versions work if you prefer less fat.
- To add extra texture, sprinkle crushed peanuts or cashews on top before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the dumplings from becoming soggy. Microwaving is faster but may soften the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be used but reduce the baking time slightly since they will cook faster. Keep an eye to avoid overcooking.
What can I substitute for Thai red curry paste?
If you don’t have Thai red curry paste, you can use other curry pastes like green or yellow, but it will change the flavor profile. Alternatively, a mix of red chili flakes with some ginger and garlic paste can work in a pinch.
Print
Thai Red Curry Dumpling Bake Recipe
- Total Time: 35 minutes
- Yield: 4–5 servings 1x
Description
This Thai Red Curry Dumpling Bake combines the comforting flavors of frozen pork dumplings with a rich, aromatic Thai red curry sauce made from coconut milk, fresh ginger, garlic, and vibrant spices. Baked until bubbly and golden-tipped, the dish is garnished with green onions, toasted sesame seeds, and a drizzle of chili oil, served over steamed jasmine rice for a hearty and flavorful meal perfect for weeknight dinners.
Ingredients
Dumplings
- 1 package (12-16 dumplings) frozen pork dumplings (gyoza or potstickers work well)
- 1 tbsp neutral oil (canola, avocado, or vegetable)
Curry Sauce
- ½ yellow onion, thinly sliced
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 ½ tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 (13.5 oz) can coconut milk (full-fat recommended)
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp fish sauce
- 1 ½ tsp light brown sugar
- Juice of ½ lime
Garnishes and To Serve
- Sliced green onions
- Toasted sesame seeds
- Chili oil (for drizzling)
- Fresh cilantro (optional)
- Steamed jasmine rice
Instructions
- Make the Red Curry Base: Heat oil in a medium pot over medium heat. Add the thinly sliced yellow onion, shallot, and minced garlic, cooking for about 3 minutes until translucent. Add the minced fresh ginger and sauté for another minute to release its aroma. Stir in the Thai red curry paste and cook for 1 minute to meld the spices fully with the aromatics. Pour in the coconut milk while stirring to combine all ingredients smoothly. Add the soy sauce, rice wine vinegar, fish sauce, and light brown sugar. Let the mixture simmer gently for 5 minutes, allowing the sauce to thicken slightly. Adjust the flavors at the end by adding lime juice and more salt if necessary.
- Assemble the Bake: Preheat your oven to 375°F (190°C). Arrange the frozen dumplings evenly in a small baking dish approximately 8×8 inches. If using more dumplings, opt for a larger dish to keep them in a single layer. Carefully pour the hot red curry sauce over the dumplings, ensuring they are mostly submerged in the flavorful sauce.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes. This will heat the dumplings through and allow the edges to turn golden and slightly crisp, while the curry sauce becomes bubbly and thick.
- Finish & Serve: Remove the baking dish from the oven. Garnish the curry dumplings with sliced green onions, toasted sesame seeds, and a light drizzle of chili oil for heat. Spoon the curry and dumplings over bowls of steamed jasmine rice. Optionally, add fresh cilantro for a bright herbal note, and serve immediately to enjoy the comforting and flavorful meal.
Notes
- For a richer curry, use full-fat coconut milk.
- Frozen dumplings can be any variety, but pork or chicken dumplings work best with this recipe.
- If you prefer a spicier dish, add extra Thai red curry paste or drizzle more chili oil when serving.
- This dish reheats well, but dumplings are best eaten fresh for optimal texture.
- Adjust the seasoning by tasting the curry base before baking; more lime juice or sugar can balance flavors to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Keywords: Thai red curry, dumpling bake, coconut curry, gyoza, potstickers, baked dumplings, easy Thai recipe
