Ingredients
Scale
- 2 13-oz cans coconut milk
- 2 to 4 tbsp thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp grated ginger
- 1 8-oz package sliced mushrooms
- 1 8-oz can water chestnuts, drained
- 1 cup shelled edamame
- 20 to 25 vegetarian frozen dumplings
- Garnish with chopped green onions
- Serve with rice
Instructions
- Preheat oven to 400°F (204°C). If serving with rice, start cooking it now.
- In a large casserole dish, combine the coconut milk, Thai red curry paste, soy sauce, chili garlic sauce, and grated ginger, whisking until mixed well.
- Add the mushrooms, water chestnuts, and edamame, mixing to combine. Arrange the frozen dumplings on top in a single layer, spooning some sauce over each.
- Cover the dish tightly with aluminum foil and bake for 25 minutes or until the sauce starts to bubble.
- Remove the foil and bake for an additional 10 to 15 minutes, allowing the dumpling tops to crisp up and become golden brown.
- Serve hot in bowls alongside rice, garnished with chopped green onions, chili crisp, and sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, adjust the amount of chili garlic sauce to taste.
Ensure the dumplings are evenly placed to allow even cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg