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Preheat the oven: Set your oven to 375°F to get it ready while you prep.
Make the curry broth: In a 9x9 baking dish or 3.5-quart oven-safe braiser, add in the coconut milk, curry paste, garlic, soy sauce, fish sauce, and sesame oil. Whisk to combine until smooth and the Thai red curry paste has dissolved into the coconut milk.
Add the spinach: Toss the spinach into the dish and stir so the leaves are fully coated and evenly distributed across the base.
Nestle the dumplings: Arrange the frozen dumplings pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
Bake covered: Cover the dish tightly with a lid or foil and bake for 15-20 minutes, or until the dumplings are tender and cooked through. (I have learned that this may take up to 30 minutes for some, depending on the dumplings used).
Garnish and serve: Remove from the oven. Finish with chili crisp, cilantro, scallions, and sesame seeds before serving.