Baked Coconut Curry Dumplings

This simple weeknight meal could not be easier to make (the oven does all the work!) and the flavor is insanely good. The creamy coconut curry sauce is a lovely blend of sweet, tangy and spicy. Serve this dish on it’s own or with a side of steamed edamame for an added protein boost.

1. Preheat oven to 400.
2. Pour coconut milk into a 13×9 baking dish. Add red curry paste, tamari (or soy sauce), rice vinegar, honey, sesame oil, garlic and ginger and whisk to combine.

3. Top with dumplings and spoon sauce over each one. Wrap the pan with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer, or until the broth is nice and bubbly and the dumplings are lightly crisp on top.

4. Once out of the oven, garnish the dumplings with a squeeze of fresh lime juice, a sprinkle of sesame seeds, green onion and cilantro and a light drizzle of chili crisp oil for added heat.

Baked Coconut Curry Dumplings

Serves 4-6

All you need:

1 (13.5 ounce) can coconut milk

1 (4.02 ounce) jar red curry paste

2 tablespoons low sodium tamari (or soy sauce)

1 tablespoon rice vinegar

2 teaspoons honey

1 teaspoon sesame oil

1 large peeled garlic clove, grated

1 (2-inch) piece peeled fresh ginger, grated

1 bag frozen dumplings (18-20 – any flavor works)

Fresh lime juice, sesame seeds, sliced green onion, chopped cilantro and chili crisp oil, for garnish

All you do:

1. Preheat oven to 400.
2. Pour coconut milk into a 13×9 baking dish. Add red curry paste, tamari (or soy sauce), rice vinegar, honey, sesame oil, garlic and ginger and whisk to combine.
3. Top with dumplings and spoon sauce over each one. Wrap the pan with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer, or until the broth is nice and bubbly and the dumplings are lightly crisp on top.
4. Once out of the oven, garnish the dumplings with a squeeze of fresh lime juice, a sprinkle of sesame seeds, green onion and cilantro and a light drizzle of chili crisp oil for added heat.