Dinner

Baked Red Curry Dumplings with Coconut Milk and Fresh Garnishes Recipe

ByLily Monroe January 14, 2026January 14, 2026

Introduction

Baked dumplings offer a flavorful and easy way to enjoy your favorite frozen dumplings with a rich, spicy coconut curry sauce. This dish combines creamy coconut milk and red curry paste for a comforting meal that comes together quickly in the oven.

A close-up view of a dish featuring multiple dumplings in a rich, creamy orange sauce. Each dumpling is folded and filled, showing soft, pale beige dough with a slightly translucent texture, partially submerged in the sauce. On top of the dumplings are dollops of dark, spicy chili oil with visible chili flakes and seeds, adding a deep red contrast. Fresh chopped green herbs are scattered over everything, giving bright green specks. The sauce appears smooth and thick, with a few lighter cream spots and small bits of ingredients floating. The whole dish rests on a white marbled textured surface, enhancing the colors and textures, photo taken with an iphone --ar 4:5 --v 7

Ingredients

14-20 Frozen Dumplings
3 Tablespoons Red Curry Paste
3 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil (or oil of choice)
1 (14-ounce) can Coconut Milk
2 teaspoons Fresh Ginger (minced)
2 Garlic Cloves (minced)
1 Tablespoon Rice Vinegar
2 Tablespoons Honey (or real maple syrup)
Cilantro (for garnish)
2 Green Onions (sliced, for garnish)
1 to 2 Tablespoons Chili Crunch (for garnish)
Sesame Seeds (for garnish)
Baby Spinach (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or an ovenproof skillet to prevent sticking.
Step 2: In a bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic. Taste the sauce and adjust seasoning as desired—add more soy sauce for saltiness, rice vinegar for brightness, or curry paste for extra spice.
Step 3: Arrange the frozen dumplings in a single layer in the prepared baking dish. Pour the prepared sauce evenly over the dumplings, ensuring they are mostly covered.
Step 4: Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 5 to 10 minutes, or until the sauce is bubbling and the dumplings are tender.
Step 5: If using baby spinach, add it immediately after baking so it wilts slightly from the heat. Garnish generously with fresh cilantro, sliced green onions, sesame seeds, and chili crunch before serving.

Tips & Variations

Try swapping honey for maple syrup to make this dish vegan friendly.
Use a mix of your favorite frozen dumpling flavors to add variety.
For a milder dish, reduce the amount of red curry paste or omit chili crunch garnish.
Add fresh lime juice just before serving to brighten the flavors.
Serving over steamed rice or noodles makes a more filling meal.

Storage

Store leftover baked dumplings and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. To help maintain texture, avoid overheating dumplings as they may become soggy.

How to Serve

A close-up of a dumpling held by a woman's hand with wooden chopsticks, showing a glossy, creamy orange sauce coating the dumpling, topped with dark chili flakes and sesame seeds, with small green herb pieces sprinkled on top. In the background, there is a white dish filled with many similar dumplings covered in the same sauce and garnished with chopped herbs. The white marbled surface beneath adds a clean, bright touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. Reduce the initial covered baking time slightly since fresh dumplings cook faster than frozen ones, and watch them closely to avoid overcooking.

What can I substitute for red curry paste?

If red curry paste isn’t available, you can use Thai yellow or green curry paste, though the flavor and heat level will vary slightly. Alternatively, a blend of chili powder, garlic, and ginger can work in a pinch.