Creamy Red Curry Dumpling Bake
This creamy red curry dumpling bake combines frozen dumplings with a coconut milk and red curry sauce base, baked until bubbly and finished with chili crisp. It's a hands-off weeknight meal ready in under 25 minutes.
This creamy red curry dumpling bake combines frozen dumplings with a coconut milk and red curry sauce base, baked until bubbly and finished with chili crisp. It's a hands-off weeknight meal ready in under 25 minutes.
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Preheat your oven to 375°F (190°C).
In a baking dish, combine the coconut milk, red curry sauce, soy sauce, rice vinegar, sesame oil, and minced garlic. Whisk until well combined.
Stir in the spinach until it's coated in the sauce.
Arrange the frozen dumplings in the sauce in a single layer.
Cover the baking dish with foil and bake for 15-20 minutes, or until the dumplings are heated through and the sauce is bubbly.
Remove from the oven, uncover, and top with chili crisp and sliced green onions before serving.
Store leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven covered with foil for 8-10 minutes to avoid drying out.
baking dish · oven
Yes, but reduce baking time to 12-15 minutes since fresh dumplings cook faster than frozen ones.
Red curry paste (1-2 tbsp) works as a substitute, though you may need to whisk it longer to incorporate into the coconut milk.
Assemble the baking dish up to step 4, cover, and refrigerate for up to 8 hours. Add 2-3 minutes to baking time if starting from cold.
Only if your dumplings and red curry sauce are gluten-free; verify labels as most store-bought dumplings contain wheat.
Bake for 15-20 minutes until the sauce is bubbly around the edges and dumplings are heated through; they won't change color significantly.
