Description
A cozy one-dish comfort meal featuring tender dumplings in a creamy red Thai curry sauce. Perfect for busy weeknights, flavorful and easy to prepare.
Ingredients
- Coconut milk – 1 can (substitute with full-fat dairy cream or almond milk for non-dairy)
- Red Thai curry paste – 2 tablespoons (green curry paste can be used)
- Soyaki (or soy sauce) – 3 tablespoons (tamari for gluten-free)
- Garlic – 3 cloves, minced
- Spinach – 2 handfuls (can substitute kale or arugula)
- Frozen chicken dumplings – 1 bag (any variety)
- Chili oil crunch – 1 tablespoon (for drizzling)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium baking dish, combine coconut milk, red Thai curry paste, soyaki, and minced garlic. Mix thoroughly.
- Layer fresh spinach evenly over the sauce.
- Arrange frozen chicken dumplings over the spinach layer.
- Cover tightly with aluminum foil and bake for 35–40 minutes.
- Remove foil and drizzle with chili oil crunch before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best results.
- Substitute ingredients as needed for dietary preferences (vegan, gluten-free, non-dairy).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Quick Meals
- Method: Bake
- Cuisine: Thai