Cooked - Red Curry Dumpling Bake (vegetarian)

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Red Curry Dumpling Bake (vegetarian)

4.0

2 13-oz cans coconut milk (760 mL)

2 to 4 Tbsp Thai red curry paste* (30 to 60 g)

2 Tbsp soy sauce (30 mL)

1 Tbsp chili garlic sauce (15 g)

1 Tbsp grated ginger (I like to use a tube of ginger paste)

1 8-oz package sliced mushrooms** (226 g)

1 8-oz can water chestnuts (drained, 226 g)

1 cup shelled edamame

20 to 25 vegetarian frozen dumplings***

Garnish with chopped green onions, chili crisp, sesame seeds

Serve with rice

Prep: Preheat oven to 400°F (204°C). If serving with rice, get that going now.
Sauce: Into a large (9x13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 2 to 4 Tbsp Thai red curry paste*, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.
Fillings: Stir in 1 8-oz package sliced mushrooms**, 1 8-oz can water chestnuts (drained), and 1 cup shelled edamame. Place 20 to 25 vegetarian frozen dumplings*** on top of the mixture in a single layer so they aren't overlapping. Spoon some sauce over each dumpling.
Bake: Tightly cover with aluminum foil and bake for 25 minutes, or until sauce is bubbling.
Uncover: Remove foil and return to the oven for 10 to 15 minutes to allow the tops of the dumplings to become a bit crispy and golden brown.
Serve: Spoon into bowls with rice, topping with chopped green onions, chili crisp, and sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Casserole

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created last week

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