Ingredients:

  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp red curry paste
  • 3 green onions, whites and greens separated
  • 4 cups low-sodium chicken bone broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp low-sodium soy sauce
  • 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 lb frozen chicken or pork potstickers
  • 2 cups baby spinach, chopped
  • 1 lime, juiced

Instructions:

  1. Warm the oil. Heat 1 tbsp toasted sesame oil in your large pot over medium heat until it shimmers and smells nutty.
  2. Sauté aromatics. Add 2 tbsp grated ginger, 4 cloves minced garlic, and the white parts of your 3 green onions. Note: This creates the flavor foundation for the entire dish.
  3. Bloom the paste. Stir in 2 tbsp red curry paste and cook for 2 minutes until the color deepens to a dark brick red.
  4. Deglaze the pan. Pour in 4 cups chicken bone broth, scraping up any browned bits from the bottom.
  5. Incorporate the cream. Whisk in 13.5 oz full fat coconut milk, 1 tbsp soy sauce, 1 tsp fish sauce, and 1 tbsp brown sugar.
  6. Simmer the base. Bring the liquid to a gentle boil, then reduce heat and let it bubble for 5 minutes until the flavors meld together.
  7. Cook the dumplings. Add 1 lb frozen potstickers directly to the pot. Note: Adding them frozen prevents the dough from becoming mushy too quickly.
  8. Wait for the float. Simmer for 5 to 8 minutes until the potstickers float and the skins look translucent.
  9. Wilt the greens. Stir in 2 cups chopped baby spinach and cook for 30 seconds until vibrant green and soft.
  10. Final seasoning. Turn off the heat and stir in the juice of 1 lime and the remaining green onion tops.