Dumpling bake with red curry and coconut milk
- Preparation 5 min
- Cooking 30 min
- Servings 4
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🥟 The kind of Asian comfort you forget you need
I love this Asian dumpling casserole with red curry and coconut milk. It’s the kind of dish that demands barely five minutes of actual work, yet delivers something absolutely delicious and memorable. The creamy coconut milk wraps around every dumpling with the gentle, deep warmth of red curry. Fresh ginger and garlic punctuate the whole thing perfectly, while fresh cilantro adds a lightness that transforms a simple oven into a real Thai escape.
🍲 A minimalist dish that requires zero technique
This recipe only needs one pan, a whisk, and your ingredients. No nervous stir-frying at the stove, no complicated timing. Everything simmers gently in the oven for 30 minutes. The frozen dumplings (whatever the filling) transform into something tender and indulgent, wrapped in a sauce that grows deeper in flavor as the oven does its work.
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🔪 Don’t overload the sauce with too much curry paste
Red curry paste can be intense depending on the brand. Starting with 2 tablespoons allows you to taste the balance before gradually increasing. A sauce that overwhelms the dumplings becomes one-dimensional rather than deep. It’s the difference between a good dish and a dish that reminds you why you love real Asian flavors.
📐 Mix the base well before cooking
Whisking the coconut milk with the curry paste before adding the dumplings creates a smooth, homogeneous emulsion. If you place dumplings in unmixed ingredients, some will have too much curry and others barely any sauce. The whisk is your friend here.
⏱ Respect the 25 to 30 minute cooking time
This duration allows the dumplings to become tender without falling apart, and the sauce to slightly reduce and intensify its flavors. Taking it out too early leaves a watery sauce; leaving it too long creates a pasty texture rather than creamy.
❄️ Freeze in portions in airtight containers
This Asian dumpling casserole freezes remarkably well for up to 3 months. Freezing in portions lets you thaw only what you need. Reheat in the oven at 350 °F covered for 20 to 25 minutes to revive the creamy texture without drying out the sauce.
🔥 Add fresh cilantro at the last moment
Fresh cilantro added at the beginning of cooking loses its delicate notes and turns bitter. Adding it as a garnish just before serving preserves that little burst of freshness that contrasts with the richness of the curry and coconut milk.
Ingredients
- 1 can (398 ml) coconut milk
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) red curry paste
- 1 tbsp (15 ml) fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 2 green onions, sliced
- A small handful of fresh cilantro, chopped
- Salt and freshly ground pepper
- Frozen dumplings (pork and shrimp or another variety, about 12 or more to taste)
- Fresh cilantro, chopped (for serving)
- Chili crunch (for serving)
- Green onions, sliced (for serving)
- Sesame seeds (for serving)
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Preparation
- Preheat the oven to 425 °F (205 °C).
- In a large baking dish (9″ x 13″), whisk together the coconut milk, red curry paste, garlic, ginger, and soy sauce. Add the green onions and chopped cilantro, season with salt and pepper, and mix well.
- Place the dumplings in the baking dish, pour the sauce over top, and use a spoon to coat each dumpling with the sauce.
- Bake uncovered for 25 to 30 minutes, until the sauce is hot, slightly reduced, and the dumplings are tender.
- Garnish with fresh cilantro, chili crunch, sesame seeds, and green onions before serving.
Absolutely. Green curry paste offers a sharper heat, yellow curry a softer, earthier flavor. Adjust the quantity based on desired intensity and your preferences.
Any frozen dumplings work. Pork and shrimp, chicken, beef, or even vegan. The richer the filling, the more the sauce balances it. Choose based on your protein preferences.
Yes, whisk the sauce ingredients the night before and keep refrigerated. Pour over the dumplings and bake when ready. It doesn’t change the final result.
Yes. Heat the sauce in a large pot, add the dumplings, and simmer covered over low-medium heat for 20 to 25 minutes. Check occasionally that nothing sticks to the bottom.
Absolutely. Bok choy, red peppers, mushrooms, or carrots work well. Add them when mixing the initial ingredients or 10 minutes before cooking ends so they stay slightly crisp.
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