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Thai red curry dumpling bake with spinach and scallions in a white baking dish

Thai Red Curry Dumpling Bake

Amanda S
Frozen dumplings bake in a creamy coconut red curry sauce with red bell pepper and spinach for a simple, saucy 30-minute dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 370 kcal

Equipment

  • 9 x 13-inch baking dish
  • Aluminum foil
  • Whisk

Ingredients
  

For the Red Curry Sauce

  • 1 can full-fat coconut milk 13.5 fl oz
  • 2 tablespoons Thai red curry paste use 1 tablespoon for a mild version
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 2 teaspoons light brown sugar packed
  • 1 teaspoon toasted sesame oil

For the Dumpling Bake

  • 1 medium red bell pepper thinly sliced
  • 20 frozen dumplings, potstickers, or gyoza about 20 oz; do not thaw
  • 5 oz baby spinach
  • 2 green onions thinly sliced, optional
  • cilantro and sesame seeds optional, for serving

Instructions
 

  • Set an oven rack in the center position and preheat the oven to 400°F.
  • In a 9 x 13-inch baking dish, whisk together the coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and sesame oil until the curry paste is smooth.
    Whisking coconut milk and red curry paste in a white baking dish
  • Stir the red bell pepper into the sauce. Arrange the frozen dumplings in one even layer, pressing their bottoms lightly into the sauce while leaving their tops exposed.
    Frozen dumplings and red bell pepper arranged in red curry sauce
  • Cover the dish tightly with foil and bake for 18 minutes, until the sauce is hot and bubbling around the dumplings.
    Baking dish covered with foil before the dumplings bake
  • Remove the foil. Scatter the baby spinach around the dumplings and spoon a little sauce over the tops. Bake uncovered for 7 minutes, until the spinach has wilted and the dumpling edges are lightly crisp. If your dumpling package specifies a longer oven time, follow the package guidance.
    Fresh baby spinach scattered over cooked dumplings before the final bake
  • Top with green onions, cilantro, and sesame seeds, if using. Serve immediately.
    Individual serving of red curry dumplings with spinach and red bell pepper
Thai red curry dumpling bake with spinach and scallions in a white baking dish
Thai Red Curry Dumpling Bake

Notes

Storage: Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Store extra sauce separately when possible for the best dumpling texture.
Reheating: Reheat covered in a 350°F oven until hot throughout, then uncover for the last few minutes. A microwave works for a quick lunch, but the dumplings will be softer.
Fresh dumplings: Fresh, refrigerated dumplings need less time than frozen dumplings. Start checking them after 15 minutes of covered baking.
Calculated per serving using three 6.6-oz Bibigo Chicken & Vegetable Steamed Dumplings trays, Thai Kitchen unsweetened coconut milk and Thai Kitchen red curry paste. Optional green onions, cilantro, and sesame seeds are excluded.

Nutrition

Calories: 370kcalCarbohydrates: 31gProtein: 14gFat: 20gSaturated Fat: 14gCholesterol: 41mgSodium: 760mgPotassium: 510mgFiber: 3gSugar: 7gVitamin A: 210IUVitamin C: 49mgCalcium: 60mgIron: 3mg
Keyword Frozen dumpling bake, One-pan dumpling dinner, Thai red curry dumpling bake
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