Dumpling bake with red curry and coconut milk

Name: Dumpling bake with red curry and coconut milk
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
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)

Preparation 5 min
Cooking 30 min
Servings 4

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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.