30-Minute Thai Red Curry Dumpling Bake

Thai red curry gets its signature heat from a fragrant chili paste. This one-pan bake coats frozen dumplings in creamy coconut curry with peppers and spinach for a speedy weeknight meal.

Serves 4 · 8 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 38g carbs
• 22g fat

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Ingredients

• 24 pieces frozen chicken or pork dumplings
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 4 cups baby spinach
• 1 red bell pepper, thinly sliced
• 1 lime
• 1/4 cup fresh cilantro leaves
• 1 tsp neutral oil

Instructions

1. 1Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with neutral oil.
2. 2In a medium bowl, whisk the Thai red curry paste into the coconut milk until fully dissolved and smooth. Stir in the chicken broth, fish sauce, and brown sugar.
3. 3Scatter the sliced red bell pepper across the bottom of the baking dish. Arrange the frozen dumplings in a single layer on top of the peppers.
4. 4Pour the red curry coconut sauce evenly over the dumplings, making sure each one gets coated.
5. 5Bake uncovered for 20 to 22 minutes, until the dumplings are heated through, the wrappers look slightly puffed and golden at the edges, and the sauce is bubbling.
6. 6Remove the dish from the oven. Immediately tuck handfuls of baby spinach and between the dumplings so the residual heat wilts the greens.
7. 7Squeeze the juice of half the lime over the bake and gently stir once to coat everything in the creamy curry sauce.
8. 8Scatter fresh cilantro leaves on top and cut the remaining lime into wedges for serving.
9. 9Spoon dumplings, peppers, wilted spinach, and plenty of sauce into bowls and serve right away.