Sauté 1 diced onion & minced garlic in 2 tbsp veggie oil.
Add 2 tbsp Thai red curry paste, 1 cup coconut milk (or almond milk + 1 tbsp corn starch), 3.5 cups water, 2 tbsp soy sauce, 2 tbsp fish sauce, & 1 tbsp chili oil.
Stir in ginger, garlic, & onion powder to taste.
Add 2 packs of udon noodles, 10 frozen chicken dumplings, & 1 chopped bok choy.
Garnish with parsley flakes + crunchy garlic chili oil & enjoy!
