Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons red curry paste
- 4 cloves garlic, minced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce (or rice vinegar for vegetarian)
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 4 cups fresh spinach, packed
- 20–24 frozen dumplings (chicken, veggie, or shrimp)
- Chili crisp (for garnish)
- Green onions, sliced (for garnish)
- White and black sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a 9×13-inch baking dish, whisk together coconut milk, red curry paste, garlic, soy sauce, fish sauce, honey, and sesame oil until smooth.
- Add spinach and gently stir to coat it in the sauce.
- Place frozen dumplings in a single layer over the spinach.
- Cover the dish tightly with foil and bake for 20–25 minutes.
- Remove from oven and let rest for 1 minute. Spoon sauce over dumplings.
- Drizzle with chili crisp and garnish with green onions and sesame seeds before serving.
Notes
- Use veggie dumplings and omit fish sauce for a vegetarian version.
- Swap spinach with kale, bok choy, or Swiss chard.
- Add mushrooms, bell peppers, or zucchini for extra veggies.
- Prep sauce ahead and store in the fridge for quicker assembly.
- Do not thaw dumplings before baking—they steam perfectly from frozen.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1/4 dish
- Calories: 420
- Sugar: 5g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
