Dumpling and Veggies Baked in a Red Curry Broth
The same one-pot viral magic but with real Thai aromatics. My vegan dumpling bake recipe uses delicious red curry paste, fresh bok choy, crunchy snap peas, Thai basil and aromatic kaffir lime leaves, galangal and lemongrass.
Ingredients
Red Curry Broth
- 1 can (13.5 fl oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp coconut sugar
- 1 tsp sesame oil
- 2 kaffir lime leaves, (finely chopped if fresh, crushed if dried)
- 1 tsp galangal, minced (optional)
- 1 tsp lemongrass, minced (or dried)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
Dumpling Bake
- 16–20 frozen vegetable dumplings
- 2 bok choy bulbs, washed and leaves separated
- Handful snap peas, ends removed
- 1 cup Thai basil leaves, chiffonade
Garnish
- 2 springs green onions, thinly sliced
- 1/2 cup cilantro, chopped
- 1 tbsp chili oil
Instructions
- Preheat oven to 400°F.
- In a 12x8 inch baking dish, add all red curry broth ingredients and whisk together.
- Add the bok choy and snap peas to the baking dish.
- Place frozen dumplings in a single layer (don’t overlap). Cover with Thai basil leaves.
- Spoon some broth over the dumplings. Cover tightly with aluminum foil.
- Bake 30 minutes covered, then remove foil and bake 10 more minutes until broth is bubbly and dumplings are slightly crisp on top.
- Remove from oven and garnish with green onions, cilantro, and a drizzle of chili oil.
Notes
- No need to thaw or pre-cook dumplings — they go straight into the oven frozen.
- This is a true one-pan meal — you eat it right out of the baking dish.
- Perfect for weeknight dinner or a dinner party.
Nutrition
Serving: 4peopleCalories: 511kcalCarbohydrates: 50gProtein: 15gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 1169mgPotassium: 1364mgFiber: 7gSugar: 12gVitamin A: 20591IUVitamin C: 210mgCalcium: 522mgIron: 9mg