Red Curry Dumpling Bake

Ingredients

• 1 can (13.5 oz) Full-fat Coconut Milk
• 4 tbsp Red Curry Paste
• 2 ½ tbsp Soy Sauce
• 1 ½ tbsp Granulated Sugar
• 1 ½ tbsp Rice Wine Vinegar
• 1 ½ tbsp Sesame Oil
• 3 cloves Garlic
• 2 ½ tsp Fresh Ginger
• 1 ½ cups Bok Choy
• 24 whole Frozen Vegan Dumplings
• 1 whole Lime
• 3 whole Green Onions
• 1 tbsp Toasted Sesame Seeds

Instructions

1. Preheat your oven to 400°F.
2. In a 9x9-inch baking dish, whisk together the coconut milk, red curry paste, soy sauce, sugar, rice wine vinegar, sesame oil, grated garlic, and grated ginger until the curry paste is fully dissolved and the sauce is smooth.
3. Stir in the chopped bok choy, distributing it evenly throughout the sauce. Season with salt and pepper to taste.
4. Add the frozen dumplings directly from the freezer and arrange them in a single layer. Press them down gently until partially submerged, then spoon some sauce over the tops.
5. Cover the baking dish tightly with aluminum foil and bake for 20 minutes, until the dumplings are cooked through.
6. Remove the foil and bake for an additional 10 minutes, until the dumpling tops are lightly golden and the sauce has thickened slightly.
7. Remove from the oven, squeeze fresh lime juice over the dish, and top with sliced scallions and toasted sesame seeds. Serve hot over steamed rice, spooning the curry sauce generously over everything.