Baked Red Curry Dumplings with Coconut Milk and Fresh Garnishes Recipe
This delicious baked dumplings recipe combines frozen dumplings with a rich, flavorful coconut curry sauce. The dumplings are baked to tender perfection in a vibrant red curry coconut milk sauce, then garnished with fresh cilantro, green onions, sesame seeds, and chili crunch for an extra layer of texture and spice. A simple, comforting dish perfect for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Dumplings
- 14–20 Frozen Dumplings
Sauce
- 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)
Garnish
- Cilantro
- 2 Green Onions (sliced)
- 1 to 2 Tablespoons Chili Crunch
- Sesame Seeds
- Baby Spinach (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a medium baking dish or ovenproof skillet to prevent sticking and ensure even cooking.
- Make the Sauce: In a bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, minced fresh ginger, and minced garlic until smooth and combined. Taste the sauce and adjust seasoning by adding more soy sauce for saltiness, rice vinegar for acidity, or curry paste for added spice.
- Arrange Dumplings: Place the frozen dumplings in a single layer in the greased baking dish, ensuring they are not overlapping for even cooking.
- Add Sauce and Cover: Pour the prepared sauce evenly over the dumplings, making sure they are mostly covered to soak up the flavors. Cover the dish tightly with aluminum foil to trap steam.
- Bake Covered: Bake the dumplings covered at 375°F for 20 minutes, allowing the dumplings to cook through and absorb the sauce flavors.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 5 to 10 minutes, until the sauce is bubbling and dumplings are tender with slight browning at edges.
- Optional Spinach and Garnish: If using baby spinach, scatter it over the hot dumplings right after baking so it wilts slightly from the residual heat. Garnish generously with fresh cilantro leaves, sliced green onions, sesame seeds, and chili crunch for added texture and heat.
Notes
- Use frozen dumplings directly from the freezer; no need to thaw before baking.
- Adjust the heat level by adding more or less red curry paste or chili crunch according to taste preferences.
- Fresh ginger and garlic can be substituted with pre-minced or ground forms, but fresh will yield the best flavor.
- For a vegan version, ensure dumplings are vegetable-based and substitute honey with maple syrup.
- This dish pairs well with steamed jasmine rice or a simple side salad.
Keywords: baked dumplings, coconut curry sauce, red curry paste, Asian dumplings, vegetarian dumplings, easy dinner, coconut milk sauce
