One Pan Red Curry Dumpling Recipe

Winner, winner one pan dinner! My One Pan Red Curry Dumpling recipe transforms frozen chicken dumplings into something magical! Dumplings combine with fresh vegetables and a coconut curry sauce to create an incredibly craveable, flavourful and satisfying dish! It’s a meal you’ll be enjoying spoonful after spoonful! Simply toss all the ingredients into a baking dish, bake for 25 minutes and let the oven do all the heavy lifting! It's that simple! This dish is so good that it’s bound to become your go-to weeknight dinner.  

My One Pan Red Curry Dumpling recipe uses store-bought, frozen chicken dumplings or potstickers. I love using chicken dumplings in this recipe, but you can substitute them for vegetable or pork varieties. It’s really dealers’ choice! Bok choy and scallions are added to the mix to give this dish some freshness, a little more substance and a heartier feel.

What takes this dish to another level is the coconut curry sauce. Canned coconut milk serves as this sauce’s creamy base and is flavoured with a few spoonfuls of the highly aromatic red Thai curry paste. If you’ve never tried red Thai curry paste, you’re missing out! This curry paste is typically comprised of a combination of dried red chili peppers, garlic, lemongrass, galangal root, shallot, coriander root, kaffir lime peel and shrimp paste. Soy sauce (or tamari), rice vinegar, sesame oil, honey, garlic and ginger are added to the mix to balance out the flavours, imparting acidity, heat, sweetness and umami. All the ingredients combine to create a bold, complex, fragrant, flavourful, salty, savoury and spicy bite!

Once baked, the red curry dumplings are garnished with fresh basil leaves, sesame seeds and chili crunch oil. These toppings add some additional freshness, nuttiness and heat to this already flavourful dish. Enjoy these dumplings on their own or serve them over top of cooked rice.

If you’re looking for an easy dinner idea, THIS recipe is for you! My One Pan Red Curry Dumpling recipe comes together in 35 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make! It makes for the perfect weeknight dinner and is impressive enough to serve at your next date night or dinner party. So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting one pan dishes, check out my Sheet Pan Greek Chicken, Roasted Leg of Lamb, Chicken Fajitas and Eggs in Purgatory recipes!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 4 - 6

Ingredients:

• 1 400 mL can full-fat coconut milk

• ¼ cup cold water

• 3 Tbsp red Thai curry paste

• 4 cloves of garlic, peeled and minced

• 2 Tbsp low-sodium soy sauce or tamari

• 1 Tbsp seasoned rice vinegar

• 1 Tbsp fresh ginger, peeled and finely chopped (approx. 3/4-inch piece)

• 1/2 Tbsp honey

• 1 ½ tsp sesame oil

• 5 medium bok choy, rinsed and cut into 1/2-inch ribbons (approx. 680g)

• 2 scallions, thinly sliced and divided

• 24 fully cooked, frozen chicken, pork or vegetable dumplings or potstickers

• 3 Tbsp fresh basil leaves, sliced into thin ribbons, as a garnish (approx. 16 leaves)

• 1 Tbsp chili crunch oil, as a garnish

• ½ tsp sesame seeds, as a garnish

Instructions:

1. Preheat the oven to 400F and set aside a 9” x 13” ceramic baking dish.

2. To the baking dish, add the coconut milk, water, curry paste, garlic, soy sauce (or tamari), rice vinegar, ginger, honey and sesame oil and whisk until fully incorporated.

3. Sprinkle the bok choy and white pieces of the scallion over top and nestle the cooked dumplings into the sauce.

4. Cover and bake for 20 minutes. Then, uncover and bake for another 5 minutes or until the dumplings are golden in colour, soft yet slightly crispy and cooked and warmed through.

5. Remove the baking dish from the oven and set it aside to cool for at least 5 minutes.

6. Garnish with the green pieces of the scallion, basil leaves, chili oil and sesame seeds. Enjoy these dumplings on their own or serve them over top of cooked rice.