Dumpling Bake with Thai Red Curry and Bok Choy Recipe

Introduction

This Dumpling Bake combines the rich flavors of Thai red curry and creamy coconut milk with tender dumplings and fresh bok choy. It’s a comforting one-dish meal that’s simple to prepare and full of vibrant tastes. Perfect for a cozy night in or anytime you crave something hearty yet fresh.

Ingredients

• 1 can (13.5 fl oz) coconut milk (full fat)
• 2-3 tablespoons Thai red curry paste (depending on spice tolerance)
• 3 cloves garlic (minced)
• 2 teaspoons fresh ginger (minced)
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 4-5 bunches bok choy (leaves separated and chopped into 1-inch pieces)
• 15-20 frozen dumplings
• 1/4 cup cilantro (chopped)
• 1/2 cup green onion (chopped)
• 1 tablespoon sesame seeds
• 1-2 tablespoons chili crisp
• 1-2 lime wedges

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and place the oven rack in the center position.
2. Step 2: In a 9×9 inch baking dish, combine the coconut milk, Thai red curry paste, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk until the mixture is smooth and evenly blended.
3. Step 3: Evenly spread the chopped bok choy leaves across the baking dish over the curry broth.
4. Step 4: Arrange the frozen dumplings in a single layer on top of the bok choy. Spoon some of the sauce over the dumplings to coat them lightly.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 to 10 minutes, or until the dumplings are tender and cooked through.
6. Step 6: Remove from the oven and garnish with chopped cilantro, green onions, sesame seeds, and chili crisp. Squeeze fresh lime juice over the dish before serving. Enjoy immediately.

Tips & Variations

• Adjust the amount of red curry paste to suit your preferred spice level, starting with less if you are sensitive to heat.
• Use your favorite type of dumplings—pork, chicken, or vegetable—for different flavors.
• For extra crunch, toast the sesame seeds before sprinkling on top.
• If you want a richer sauce, stir in a little coconut cream before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Note that dumplings may soften further upon reheating, so enjoy while fresh for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings work well and may require less baking time. Keep an eye on them to avoid overcooking.

Can I make this dish vegan?

To make it vegan, substitute the fish sauce with additional soy sauce or a vegan-friendly alternative, and ensure the dumplings do not contain meat or animal products.

Dumpling Bake with Thai Red Curry and Bok Choy Recipe

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★★★★★

5 from 167 reviews

This Dumpling Bake recipe features tender frozen dumplings baked in a fragrant Thai red curry coconut broth with aromatic ginger, garlic, and savory sauces, combined with fresh bok choy for a comforting and flavorful one-dish meal. Perfectly baked and garnished with fresh herbs, sesame seeds, and chili crisp, it’s a smoky, spicy, and creamy dish that is both easy to prepare and satisfying.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Red Curry Broth

• 1 can (13.5 fl oz) coconut milk (full fat)
• 2–3 tablespoons Thai red curry paste (depending on spice tolerance)
• 3 cloves garlic (minced)
• 2 teaspoons fresh ginger (minced)
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil

Vegetables & Dumplings

• 4–5 bunches bok choy (leaves separated and chopped into 1-inch pieces)
• 15–20 frozen dumplings

Garnish

• 1/4 cup cilantro (chopped)
• 1/2 cup green onion (chopped)
• 1 tablespoon sesame seeds
• 1–2 tablespoons chili crisp
• 1–2 lime wedges

Instructions

1. Prepare the oven: Preheat your oven to 375°F (190°C) and position the oven rack in the center to ensure even baking.
2. Make the red curry broth: In a 9×9 inch baking dish, combine the coconut milk, Thai red curry paste, minced garlic, minced fresh ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk thoroughly until all ingredients are well incorporated to form a smooth, flavorful curry broth.
3. Add bok choy: Evenly spread the chopped bok choy leaves over the curry broth in the baking dish, distributing it to cover the base nicely.
4. Add the dumplings: Arrange the frozen dumplings in a single layer on top of the bok choy. Spoon some of the curry sauce over the dumplings to infuse them with flavor during baking.
5. Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and continue to bake uncovered for an additional 5 to 10 minutes, or until the dumplings are tender and cooked through.
6. Garnish and serve: Once baked, remove the dish from the oven and garnish with chopped cilantro, green onions, a sprinkle of sesame seeds, and the chili crisp. Squeeze fresh lime juice over the dish to add brightness. Serve immediately and enjoy your comforting dumpling bake.

Notes

• If you prefer a milder dish, start with 2 tablespoons of Thai red curry paste and adjust to taste.
• You can substitute bok choy with other leafy greens such as spinach or napa cabbage if preferred.
• Ensure that the dumplings are placed in a single layer for even cooking.
• The chili crisp can be adjusted based on your heat preference or omitted for a milder dish.
• Using full-fat coconut milk provides the richest texture and authentic flavor.

Keywords: dumpling bake, Thai red curry, coconut milk, baked dumplings, bok choy, easy dinner, one dish meal