One Pan Baked Dumplings in Thai Coconut Curry Sauce
A one-pan vegan dish where frozen dumplings bake in a creamy Thai red curry coconut sauce with bok choy, broccoli, and bell pepper for a fragrant, comforting dinner ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Thai-Inspired
Ingredients
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
1/4 cup spring onions, chopped (for garnish)
1 tbsp sesame seeds
1–2 tbsp chili crisp (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe dish, whisk together coconut milk, curry paste, garlic, ginger, soy sauce, and agave until smooth.
- Stir in bok choy, bell pepper, and broccoli to coat with sauce.
- Arrange dumplings over vegetables and spoon a little sauce over each; sprinkle with sesame seeds.
- Cover with foil or lid; bake 15–20 minutes until dumplings are cooked through and vegetables tender.
- Uncover and bake 5–10 minutes longer for lightly browned dumplings.
- Garnish with spring onions, chili crisp, and extra sesame seeds; serve hot.
Notes
- No need to thaw frozen dumplings before baking.
- For a milder curry, use less curry paste or swap for yellow curry paste.
- Not ideal for freezing; best eaten fresh or within 2 days.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 410
- Sugar: 11g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
