Coconut and red curry dumpling bake
Coconut and red curry dumpling bake

Preparation time 10 minutes

Total time: 40 minutes

Serves 4

Ingredients

  1. 1 can (14 oz/398 ml) coconut milk
  2. 45 ml (3 tbsp) red curry paste
  3. 15 ml (1 tbsp) fish sauce
  4. 15 ml (1 tbsp) toasted sesame oil
  5. 15 ml (1 tbsp) maple syrup
  6. 2 garlic cloves, chopped
  7. 800 g (1 3/4 lb) store-bought frozen dumplings
  8. 2 green onions, finely chopped
  9. 10 g (1/4 cup) cilantro leaves
  10. 15 ml (1 tbsp) roasted sesame seeds
  11. Spicy chili crisp, to taste

Directions

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. In a Dutch oven or large ovenproof skillet, combine the coconut milk, curry paste, fish sauce, sesame oil, maple syrup and garlic. Add the dumplings and toss to coat well with the sauce (see Chef’s tip). Cover and bake for 30 minutes or until the dumplings are cooked through.
  3. When ready to serve, garnish with the green onions, cilantro leaves and sesame seeds. Serve with chili crisp.

Chef’s tip

To shave off a few minutes of cooking time, you can bring the sauce to a boil before adding the dumplings. You can vary the flavours of this recipe be replacing the red curry paste with green curry paste, or swapping out the chili crisp for lime zest.

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