Description
Creamy, spicy red curry coconut milk dumplings cooked in one pan in under 40 minutes. Made with frozen potstickers, full-fat coconut milk, and red curry paste for a bold, satisfying weeknight dinner.
Ingredients
1 lb frozen dumplings or potstickers
2 tablespoons red curry paste 1 can (13.5 oz) full-fat coconut milk 1 cup
chicken or vegetable broth
1 tablespoon fish sauce
1 teaspoon brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon neutral oil Juice of half a lime Fresh cilantro,
green onions,
sliced red chili,
sesame oil for topping
Instructions
Heat oil in a wide skillet over medium heat. Add garlic and ginger; cook 60 seconds until fragrant. Add curry paste and cook 90 seconds, pressing it around the pan to bloom the spices. Pour in coconut milk and broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer. Add frozen dumplings in a single layer. Cover and cook 8-10 minutes, turning once halfway through. Check dumplings are cooked through and sauce coats a spoon. Adjust consistency if needed. Squeeze lime juice over the dish. Top with cilantro, green onions, sliced chili, and sesame oil. Serve immediately.
Notes
Use full-fat coconut milk only — light coconut milk causes the sauce to break. Keep dumplings frozen until they go straight into the pan — thawing makes them mushy. For a vegetarian version, use vegetable dumplings, vegetable broth, and soy sauce instead of fish sauce. Stir in fresh baby spinach at the end for extra greens. Add 1 tablespoon peanut butter with the coconut milk for a satay-style variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg