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One-pan Dumplings in Thai Red Curry Sauce Recipe

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One-pan Dumplings in Thai Red Curry Sauce: A bowl of white rice topped with creamy plant-based Thai Red Curry, fresh herbs, and pickled ginger; spring onions and curry are in the background.
A bowl of white rice topped with creamy Thai Red Curry plant-based chicken, spring onions, coriander, pickled ginger, and a baking dish of the same one-pan dish in the background.

This one-pan dumpling bake is the ultimate lazy dinner. Simply let it bubble away in the creamy Thai red curry sauce, then finish in the oven for tender dumplings with golden tops.

You will need

Serves 4

  • 2 tablespoons plant-based red curry paste
  • 1 can of coconut cream
  • 1 can of coconut milk
  • 200ml vegetable stock (optional)
  • Thumb of ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 limes, juices only
  • 4 lime leaves (optional)
  • 2 tablespoons vegan fish sauce
  • 16 vegetable or kimchi dumplings

To serve:

  • Rice or thick rice noodles
  • 1 bunch coriander, roughly chopped
  • Spring onions sliced
  • Pickled ginger from a jar (optional, but awesome)

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Directions

10 mins to prep

20 mins to cook

  1. Step 1

    Place a baking tray on top of your stove on medium-low. Pour in the coconut milk and cream along with the curry paste, garlic and ginger and whisk until combined. Add in vegetable stock (if using) and lime leaves along with vegan fish sauce and lime juice. Stir to combine.

  2. Step 2

    Once the mixture starts bubbling gently, space out the dumplings around the mixture and remove from heat.

  3. Step 3

    Place in the oven at 180°C and cook for 15-20 minutes. The idea is that your dumplings, instead of having crispy bottoms, will have crispy tops.

  4. Step 4

    Be careful scooping everything out, as the dumplings are very tender. Serve with your choice of rice or noodles, and top with the broth, coriander, spring onions and pickled ginger.

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Recipe: Simon Toohey

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