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
Scale
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
