Thai Red Curry Frozen Dumpling Bake

Thai red curry's coconut richness meets freezer dumplings in this cozy oven bake. Potstickers bake in red curry paste and coconut milk, then finish with spinach and fresh basil for a fragrant weeknight dinner.

Serves 4 · 10 min prep · 32 min cook

Estimate for one serving

• 520 cal
• 18g protein
• 62g carbs
• 24g fat
• 3g fiber

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Ingredients

• 24 pieces frozen potstickers or gyoza
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp Thai red curry paste
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp lime juice
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach
• 1/2 cup fresh basil leaves
• 3 green onions, sliced
• 1 tbsp neutral oil
• 3 cups cooked jasmine rice for serving

Instructions

1. 1Preheat the oven to 400°F and lightly oil a 9x13-inch baking dish or deep skillet that can go from stovetop to oven.
2. 2In a medium bowl, whisk the coconut milk, red curry paste, broth, fish sauce, brown sugar, and lime juice until the paste fully dissolves into a smooth, fragrant sauce.
3. 3Scatter the frozen potstickers in a single layer across the baking dish; they can touch but should not be stacked.
4. 4Tuck the sliced red bell pepper and between the dumplings so the vegetables roast in the sauce.
5. 5Pour the red curry coconut sauce evenly over everything, making sure most dumplings are at least partially submerged.
6. 6Cover the dish tightly with foil and bake for 20 minutes so the dumplings steam through and the sauce begins to bubble.
7. 7Remove the foil, scatter the baby spinach over the top, and return to the oven uncovered for 10 to 12 minutes until the spinach wilts and the sauce thickens slightly the edges.
8. 8Pull the dish from the oven when the dumplings look plump and glossy and the sauce is simmering gently.
9. 9Tear fresh basil over the top, sprinkle with green onions, and let rest 3 minutes.
10. 10Scoop dumplings and sauce over warm jasmine rice and serve immediately while the curry is still aromatic and creamy.