Coconut-Curry Dumpling Bake
Transform cozy weeknight dinners with juicy dumplings baked in a rich, aromatic red curry and coconut milk sauce. Accompanied by perfectly cooked baby bok choy, this viral recipe is worth adding to your regular rotation.
4 Serving(s)
Ingredients
- 1/3 cup red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. Schnucks brown sugar
- 1 (13.5 oz.) can Schnucks coconut milk
- 1 (24 oz.) pkg. frozen chicken and vegetable dumplings
- 2 heads baby bok choy, chopped
- 1/4 cup chopped fresh cilantro
- 1 tbsp. sesame seeds
- chili oil, for garnish
- sliced green onions, for garnish
Instructions
- Preheat oven to 350 degrees.
- In a 2-quart baking dish, whisk together curry paste, fish sauce, lime juice and brown sugar until combined. Whisk in coconut milk until smooth.
- Arrange dumplings in prepared baking dish in an even layer; spoon sauce over top to coat. Cover tightly with two layers of foil and place baking dish on a sheet pan. Bake 20 minutes.
- Remove foil and stir in bok choy. Return to oven uncovered and bake 10 minutes more, or until dumplings are cooked through and tops are lightly browned.
- Divide dumplings and sauce among shallow bowls. Top with cilantro and sesame seeds. If desired, drizzle with chili oil and top with sliced green onions. Serve immediately.
Chef’s Tip: No fish sauce at home? You can substitute soy sauce, tamari or Worcestershire sauce in equal amounts.
Nutrition Facts
470 Calories Per ServingFat: 31gSaturated Fat: 22gCholesterol: 52mgSodium: 1240mgCarbohydrates: 35gFiber: 3gSugars: 8gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe