Dumpling Bake Red Curry Broth (Printable Version)
Tender dumplings, red curry coconut broth, and fresh veggies baked together for a vibrant meal. #dumplings #onepan #redcurry
# Ingredients:
→ Red Curry Broth
01 -
1 can (13.5 fl oz) coconut milk
02 -
2 to 3 tablespoons red curry paste
03 -
2 tablespoons soy sauce
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon honey or sugar
06 -
1 teaspoon sesame oil
07 -
1 large garlic clove, finely minced
08 -
1 small piece fresh ginger, peeled and grated
→ Dumpling Bake
09 -
16 to 20 dumplings of choice (meat-filled or vegetarian)
10 -
2 bok choy bulbs, halved lengthwise
11 -
1 medium zucchini, sliced
12 -
Sesame seeds, for garnish
13 -
Sliced green onions, for garnish
14 -
Cilantro, for garnish
15 -
Chilli crisp oil, for garnish
16 -
White jasmine rice or noodles, for serving
# Steps:
01 -
In a saucepan, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey or sugar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat for 5 to 10 minutes, stirring occasionally, until aromatic and well blended.
02 -
Arrange dumplings, bok choy, and zucchini evenly in a large baking dish. Pour the warm red curry broth over the ingredients, ensuring even distribution.
03 -
Preheat oven to 375°F. Bake for 25 to 30 minutes until the dumplings are tender and vegetables are just cooked through.
04 -
Top with sesame seeds, sliced green onions, cilantro, and a drizzle of chilli crisp oil. Serve immediately with jasmine rice or noodles.
# Notes:
01 -
You may use any dumpling variety, adjusting the bake time if using frozen dumplings.