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Thai Red Curry Dumpling Bake
This viral Thai Red Curry Dumpling Bake has officially become one of my easiest go-to dinners! It’s a true one-pot dish that comes together in about 30 minutes and feels so cozy and satisfying every single time.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 156 kcal
Ingredients
- 12-15 vegetable dumplings , store-bought
- 1 can coconut milk , 13.5 oz
- 1/2 cup water
- 1/2 cup thai red curry paste
- 1 tbsp tomato paste
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp brown sugar , or palm sugar or maple syrup
- 3-4 cloves garlic , minced
- 1 tbsp ginger , minced
- 1 tsp sesame oil , optional
- salt , to taste
- 1/2 cup mixed color bell peppers , sliced
- 1/2 cup baby spinach
- handful basil leaves
Garnish:
- chili oil
- peanuts , crushed
- green onions , chopped
- lemon wedges
Instructions
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Preheat your oven to 375°F / 190℃.
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In a baking dish, add coconut milk, water, red curry paste, tomato paste, soy sauce, brown sugar (or palm sugar or maple syrup), garlic, ginger, sesame oil if using, and salt. Mix directly in the dish until smooth.
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Add bell peppers, baby spinach, all your veggies, and basil leaves. Stir gently to combine.
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Arrange the frozen dumplings evenly on top.
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Cover tightly with foil and bake for 20–25 minutes, until the dumplings are cooked through and the sauce is bubbling.
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Remove from the oven and garnish with chili oil, crushed peanuts, green onions, and a squeeze of lemon from the wedges.
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Serve warm.
Recipe Video
Nutrition Facts
Thai Red Curry Dumpling Bake
Amount Per Serving
Calories 156
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 496mg22%
Potassium 131mg4%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 5140IU103%
Vitamin C 20mg24%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.