One Pan Coconut Curry Dumpling Bake Recipe (Easy Lunch) 🍛🥟
This One Pan Coconut Curry Dumpling Bake combines the rich flavors of coconut milk and aromatic curry spices with tender dumplings, creating a delightful and comforting lunch option. It's an easy, one-pan meal that delivers both flavor and convenience, perfect for busy weekdays.
Ingredients
- 2 cups frozen dumplings choose your favorite variety
- 1 tablespoon red curry paste adjust for spice preference
- 1/2 teaspoon ground turmeric
- 3 cloves garlic minced
- 1 cup coconut milk full-fat for creaminess
- 2 tablespoons soy sauce low-sodium recommended
- 1 cup vegetable broth for added flavor
- 2 tablespoons coconut oil for sautéing
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat the coconut oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the red curry paste and ground turmeric, cooking for another minute. Then, pour in the coconut milk and vegetable broth, stirring to combine until the sauce is smooth.
- Once the sauce is bubbling, add the frozen dumplings to the skillet, ensuring they are evenly coated with the sauce. Allow it to simmer for about 5 minutes.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the dumplings are cooked through and the sauce is bubbling. Check for doneness as cooking times may vary based on dumpling type.
Notes
Tip 1: For extra flavor, add fresh basil or cilantro before serving.
Tip 2: This dish can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Variation: Substitute dumplings with cooked chicken or tofu for a protein boost.
Tip 2: This dish can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Variation: Substitute dumplings with cooked chicken or tofu for a protein boost.