Description
Ready in 40 minutes or less, this coconut curry dumpling bake is perfect for enjoying your favorite takeout flavors at home. This dump-and-bake style vegan meal combines frozen vegetable dumplings, edamame, bok choy, and a coconut milk broth flavored with Thai red curry paste.
Ingredients
- 1 13.5-ounce can full fat coconut milk
- 2-3 tablespoons Thai red curry paste
- 1-2 large garlic cloves, minced or grated with a microplane
- 1-inch piece fresh ginger root, minced or grated with a microplane
- 2 tablespoons tamari, or soy sauce
- 1 tablespoon brown sugar, or maple syrup
- 2 baby bok choy
- 1 cup shelled edamame, fresh or frozen
- 1 pound bag frozen veggie dumplings, such as gyoza
- Thai basil, optional for garnish
- sliced scallions, optional for garnish
Instructions
Preheat the oven to 375 degrees. Add the coconut milk, curry paste, garlic, ginger, tamari, and brown sugar to a baking dish with at least a 2 quart capacity. Or, use a standard 13×9. Whisk to combine. It’s okay if the coconut milk makes it look a little lumpy.
Thinly slice the bok choy (leaves and stems) then add to the coconut milk broth along with the edamame. Stir to combine.
Nestle dumplings into the coconut milk broth so that the top (where the dumpling is sealed) is facing upwards.
Cover the pan with foil then bake in the preheated oven for 30-35 minutes until dumplings are fully cooked and the broth is bubbling.
Garnish with thinly sliced scallions and Thai basil if you like then enjoy.
Keep leftovers in an airtight container in the fridge. Enjoy within 3-4 days for the best flavor. Reheat leftovers in the oven, air fryer, or microwave.
Notes
- If you can’t find or don’t like baby bok choy, feel free to use a few handfuls of baby spinach.
- The amount of Thai curry paste you add is variable based on how spicy it is. For a mild one, I would go closer to 3 tablespoons. For a spicier one, go for 1-2 tablespoons.
- If you are using frozen shelled edamame instead of fresh, your dumplings will most likely take a few more minutes to cook (closer to 35 minutes instead of 30).
- I like adding the edamame for protein but you could use frozen peas instead if you prefer.
- I prefer ful fat coconut milk here for a richer flavored broth but you can use lowfat if you want.
- Thai Kitchen and Mekhala are brands of Thai red curry paste that I have used that are both gluten free and vegan. Make sure to check the label of the one you end up buying to make sure it suits your dietary needs!
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Category: Dinner, Lunch