Sort ingredients
rocketmaam
QR Code
Listen
Pdf
Heat the oven to 200°C fan.
In a large roasting tray, stir together the Thai curry paste, soy sauce, curry powder, sugar and coconut milk until smooth.
Add the stir-fry veg and dumplings. Toss everything to coat, then cover the tray with foil. Roast for 25 mins until the dumplings are cooked and the sauce is bubbling.
Meanwhile, finely slice the shallots and garlic. Add the oil to a small saucepan with the shallots and set over a low heat. Simmer for 10 mins until golden, then add the garlic and cook for another 5 mins. Use a slotted spoon to lift out the shallots and garlic and drain on kitchen paper.
Tip the chilli flakes into a small heatproof bowl and pour over the warm oil. Once it cools slightly, stir the crispy shallots and garlic back in. Season with a pinch of salt.
Pick the coriander leaves and slice the lime into wedges.
When the traybake is done, remove from the oven and give everything a gentle mix. Serve topped with coriander, sesame seeds and a big spoonful of the spicy shallot oil.