One-Dish Coconut Curry Dumplings
I love a dinner that comes together in one dish, especially when it tastes like I put in way more effort than I actually did! These dumplings are baked in a creamy coconut curry sauce made with red curry paste, soy sauce, fresh garlic, ginger, lemon juice and sesame oil. The dumplings soak up all that flavour as they cook, making every bite so good.
This is one of those recipes that is perfect for a busy weeknight when you want something comforting and flavourful without a sink full of dishes. I use frozen dumplings to keep things simple, and fresh chives and sesame seeds add the perfect finishing touch.Give my recipe a try and let me know what you think!
INGREDIENTS:
1/2 cup of coconut milk
1/2 cup of water
3 tablespoons of soy sauce
2 tablespoons of red curry paste
1 tablespoon of fresh lemon juice
1 heaping tablespoon minced fresh garlic
2 teaspoons of toasted sesame oil
1 heaping tablespoon of freshly grated ginger
20 frozen chicken and vegetable or pork and vegetable dumplings
1/4 cup finely chopped fresh chives (topping)
STEPS:
Preheat the oven to 375°F.
In a large baking dish, whisk together the coconut milk, water, soy sauce, red curry paste, lemon juice, garlic, sesame oil and fresh ginger until well combined.
Arrange the frozen dumplings in the sauce, making sure they are nestled into the mixture as much as possible.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and let the dish sit for a couple of minutes before serving.
Spoon the creamy coconut curry sauce over the dumplings and sprinkle with fresh chives.
Serve warm and enjoy! Bon appétit!
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