Description
A delicious and easy recipe for baked dumplings in a creamy coconut curry sauce.
Ingredients
Scale
- 2 cloves garlic (peeled & minced)
- 1 tsp Lemongrass Paste
- 2 tbsp Thai curry paste (see notes for the version I use)
- 400 g (14oz) tin of full fat coconut milk
- 1 tbsp light brown sugar
- 1 tbsp dark soy sauce
- 16–20 frozen dumplings (gyoza)
- Boiled rice or Sticky Rice
- as needed Sesame seeds
- as needed Fresh coriander
- as needed Stir fried greens such as bok choi
- as needed Chilli crisp
Instructions
- Preheat the oven to 200c (400f) fan.
- Add the garlic, lemongrass paste, Thai curry paste, coconut milk, brown sugar and soy sauce to a baking tray and stir everything together until combined.
- Arrange the dumplings (gyoza) into the sauce so that they’re partially submerged but the tops are sticking out of the sauce, then spoon a little of the sauce over each of the dumplings.
- Place in the oven uncovered and bake for 20 minutes until the dumplings are cooked through, slightly caramelized on the top and the sauce has thickened slightly.
- Serve with some sticky rice to soak up the sauce and a sprinkle of sesame seeds and fresh coriander, add some chilli flakes or chilli crisp for an extra kick.
Notes
- For the Thai curry paste, use your preferred brand for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg