Ingredients:

  • 13.5 oz full-fat coconut milk
  • 2 tbsp red Thai curry paste
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp brown sugar
  • 24 oz frozen dumplings (chicken or pork)
  • 2 cups baby spinach
  • 1 cup snap peas
  • 1 tbsp chili crunch oil
  • 1/4 cup fresh cilantro, torn
  • 1 lime, cut into wedges
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a 9x13-inch ceramic or glass baking dish, whisk together the full-fat coconut milk, red Thai curry paste, soy sauce, fish sauce, grated ginger, minced garlic, and brown sugar until the paste is fully incorporated and the liquid is a uniform pale orange.
  2. Arrange the frozen dumplings in the dish pleat-side up. Nest them slightly into the liquid while leaving the top pleats exposed to ensure they become crispy. Do not crowd them too tightly.
  3. Preheat oven to 400°F (200°C). Place the tray in the oven and bake for 15 minutes until the centers of the dumplings are thawed and soft.
  4. Carefully remove the foil. Stir in 2 cups baby spinach and 1 cup snap peas, nestling them into the liquid around the dumplings.
  5. Return to the oven for 10 minutes until the sauce is bubbly and the top pleats of the dumplings are golden and firm.
  6. The sauce should coat the back of a spoon. If it's too thin, give it another 3 minutes.
  7. Drizzle with 1 tbsp chili crunch oil and sprinkle with 1/4 cup fresh cilantro.
  8. Squeeze 1 lime wedge over the entire tray until the aromatics smell bright and sharp.
  9. Sprinkle with 1 tbsp toasted sesame seeds for texture.