Description
A rich and flavorful dumpling bake in a creamy Thai-inspired coconut curry sauce, baked until golden and slightly caramelized. Perfect served with rice and fresh toppings for a comforting meal.
Ingredients
- 2 cloves garlic (peeled & minced)
- 1 tsp lemongrass paste
- 2 tbsp Thai curry paste
- 400 g (14 oz) tin full fat coconut milk
- 1 tbsp light brown sugar
- 1 tbsp dark soy sauce
- 16–20 frozen dumplings (gyoza)
- Boiled rice or sticky rice
- Sesame seeds
- Fresh coriander
- Stir fried greens such as bok choi
- Chilli crisp
Instructions
- Preheat the oven to 200°C (400°F) fan.
- Add the garlic, lemongrass paste, Thai curry paste, coconut milk, brown sugar, and soy sauce to a baking tray and stir until fully combined.
- Arrange the dumplings in the sauce so they are partially submerged with the tops exposed. Spoon some sauce over each dumpling.
- Bake uncovered for 20 minutes until the dumplings are cooked through, slightly caramelized on top, and the sauce has thickened.
- Serve with rice, and top with sesame seeds, fresh coriander, and chilli crisp if desired. Add stir-fried greens on the side.
Notes
- Use your preferred Thai curry paste (red or panang works well).
- Frozen dumplings can be used straight from the freezer without thawing.
- Adjust spice level by adding more or less chilli crisp.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 40 mg
