Why You’ll Love This Recipe
This dish is the perfect weeknight dinner: minimal prep, one pan, and no need to fuss over multiple pots or stovetop monitoring. The creamy coconut curry sauce infuses the dumplings and vegetables with rich, aromatic flavor, while the oven ensures everything cooks evenly. With customizable veggies and dumplings, it’s as versatile as it is comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (14 oz / 400 ml) full-fat coconut milk
2 tbsp Thai red curry paste
2 garlic cloves, minced
1 tsp fresh ginger, minced
3 tbsp soy sauce
2 tbsp agave syrup
1/2 bell pepper, sliced thinly
A handful of broccoli florets
3 cups bok choy, chopped
14–20 frozen dumplings of choice (depending on pan size)
1/4 cup spring onions, chopped (for garnish)
1 tbsp sesame seeds
1–2 tbsp chili crisp (for serving)
Directions
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Preheat oven to 375°F (190°C).
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In an oven-safe dish (about 9×9 inches or a 3.5-quart braiser), combine coconut milk, red curry paste, garlic, ginger, soy sauce, and agave syrup. Whisk until smooth.
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Stir in bok choy, bell pepper, and broccoli, coating them evenly in the curry sauce.
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Arrange frozen dumplings over the vegetables and spoon a little curry sauce over each dumpling. Sprinkle with sesame seeds.
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Cover with a lid or foil and bake for 15–20 minutes, until dumplings are cooked through and vegetables are tender.
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Remove cover and bake for an additional 5–10 minutes if you’d like the dumplings to brown slightly.
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Garnish with chili crisp, spring onions, and extra sesame seeds. Serve hot.
Servings and timing
Servings: 3
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
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Swap Thai red curry paste for green curry paste for a different flavor profile.
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Use your favorite dumpling filling—vegetable, tofu, mushroom, or mock meat all work well.
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Add extra vegetables like snap peas, carrots, or zucchini.
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Stir in fresh lime juice and chopped cilantro before serving for a bright, fresh finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F until warmed through, or on the stovetop over low heat with a splash of coconut milk to loosen the sauce. This dish is not ideal for freezing, as the dumpling texture may change.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, but reduce the covered baking time slightly, as fresh dumplings cook faster.
Is this dish spicy?
Thai red curry paste has a mild to medium heat; adjust the amount or add chili crisp to taste.
Can I make it gluten-free?
Yes, use gluten-free soy sauce (tamari) and check that your dumplings are gluten-free.
What vegetables work best in this recipe?
Bok choy, bell peppers, broccoli, and snap peas hold up well to baking in curry sauce.
Can I make this on the stovetop instead of baking?
Yes, simmer the curry sauce and vegetables in a deep skillet, then add dumplings, cover, and steam until cooked through.
Do I need to thaw the dumplings first?
No, you can bake them directly from frozen.
Can I use light coconut milk?
Yes, but the sauce will be less rich and creamy.
What type of dumplings should I buy?
Vegetable, tofu, or mushroom-filled dumplings work best for a vegan version.
How do I make it creamier?
Add an extra half can of coconut milk or stir in a spoonful of coconut cream before serving.
Can I double the recipe?
Yes, use a larger casserole dish and increase baking time slightly.
Conclusion
One pan baked dumplings in Thai coconut curry sauce is a vibrant, flavor-packed dish that transforms simple ingredients into a show-stopping meal. Creamy, fragrant, and full of texture, it’s the ultimate fuss-free recipe for busy nights when you still want something special on your plate.
