Easy Dumpling Bake with Thai Red Curry Sauce
Packed with tender dumplings, vibrant vegetables, and a creamy Thai red curry sauce, this one-pan dumpling bake is perfect for quick weeknight dinners and satisfies both picky eaters and flavor lovers.
Equipment
- medium bowl or baking dish
- whisk
- oven
- foil
- spoon or spatula
Ingredients
- 12–16 frozen dumplings (chicken, veggie, shrimp, or pork)
- Optional extra protein like diced tofu, cooked chicken, or shrimp
- 14 oz coconut milk
- 2–3 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup chopped bok choy
- 1 cup sliced zucchini
- Optional carrots, spinach, or bell peppers
- Sesame seeds for garnish
- Chopped scallions for garnish
- Fresh cilantro for garnish
Instructions
- In a medium bowl or directly in your baking dish, whisk together coconut milk, red curry paste, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until smooth.
- Fold in the chopped bok choy and zucchini (or your choice of veggies) so they’re coated with the sauce.
- Place the frozen dumplings in a single layer over the vegetables and pour any remaining curry sauce on top.
- Cover the dish with foil and bake at 400°F (200°C) for 20 minutes. Remove foil and bake 5–10 more minutes.
- Sprinkle sesame seeds, scallions, and cilantro on top. Serve hot over rice, noodles, or enjoy as is.
Notes
Use any frozen dumplings, or swap for homemade or baked for a healthier option. Adjust red curry paste for spice preference. Maple syrup or agave can replace honey for vegan-friendly. Assemble ahead for convenience.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 12gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 650mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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