Frozen dumplings and fresh pak choy cooked in a Thai green curry sauce flavoured with fish sauce, brown sugar and yellow curry paste. Another one-pot wonder.
If you love dumplings and curry, then this Thai Curry Dumpling Bake is the mash up you've been waiting for. The curry sauce is made from a combination of coconut milk, brown sugar, fish sauce, ginger and garlic mixed with yellow curry paste. This makes a lovely sauce for the pak choy and dumplings to cook in. Simply bake in the oven then serve with your favourite toppings. For another amazing and filling dumpling recipe, be sure to check out our Dumpling Noodle Soup.
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Ingredient notes:
- Dumplings: The best thing about this recipe is that the dumplings go into the pan from frozen and cook in the sauce - so easy! Absolutely any flavour of dumplings will work. I used pork and prawn.
- Pak choy: If you're wondering what the difference is between pak choy (or pak choi) and bok choy, then answer is: there isn't any! They are the same vegetable but depending on how it is grown it can change in appearance. Either can be used in this recipe!
- Curry paste : I opt for a mild yellow curry paste in this family-friendly recipe. Feel free to use a spicier curry paste if you prefer!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°C fan bake. In a large ovenproof dish or casserole dish, whisk together the coconut milk, soy sauce, curry paste, brown sugar, fish sauce, garlic, ginger and water until well combined.
Add the pak choy and stir gently to coat in the sauce. Arrange the frozen dumplings in a single layer over the top of the pak choy. Cover with the lid or foil.
Bake for 30 minutes or until the dumplings are soft and cooked through. Stir the cornflour with a tablespoon of cold water to make a slurry, then mix it into the sauce. Remove the lid or foil and switch the oven to grill. Place the dish under the grill and cook for 5-10 minutes until the tops of the dumplings are turning golden and the sauce is bubbling and has thickened up.
Serve topped with spring onions, sesame seeds, coriander and a drizzle of chilli oil, if using.
Recipe FAQs:
Yes, just reduce the cooking time slightly. Fresh dumplings don't need as long to cook, so check them after about 20 minutes in the oven before adding the cornflour slurry.
Most varieties will work well - pork, chicken, prawn or vegetable. Choose your favourite, or a mix, depending on what you enjoy.
You can prepare the sauce and pak choy mixture ahead of time and store it in the fridge for up to 24 hours. Add the dumplings just before baking to stop them from going soggy.
Storage:
Leftover Thai curry dumpling bake can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven until piping hot. If the sauce thickens too much, stir through a splash of water or coconut milk.
This dish is not ideal for freezing once cooked, as the dumplings can turn mushy.
Top tips:
- Swap yellow curry paste for red or green curry paste if you prefer a spicier version. Adjust the quantity to suit your heat preference.
- You can bulk this out by adding or swapping extra veg like sliced capsicum, mushrooms or baby corn. Just stir them into the sauce with the pak choy before baking.
Related Recipes:
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Thai Green Curry Bake
Frozen dumplings and fresh pak choy cooked in a Thai green curry sauce flavoured with fish sauce, brown sugar and yellow curry paste.
Ingredients
- 400ml can coconut milk
- 3 Tbsp soy sauce
- 2 Tbsp yellow curry paste
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 2 clove garlic, crushed
- 1 tsp crushed ginger
- 1 cup water
- 1 bunch Pak choy, chopped (or Bok choy)
- 500g frozen dumplings
- 1 Tbsp cornflour
To serve:
- 2 spring onion, sliced
- 2 tsp sesame seeds
- Fresh coriander, to serve (optional)
- Chilli oil, to serve (optional)
Instructions
- Preheat the oven to 190°C fan bake.
- In a large ovenproof dish or casserole dish, whisk together the coconut milk, soy sauce, curry paste, brown sugar, fish sauce, garlic, ginger and water until well combined.
- Add the pak choy and stir gently to coat in the sauce.
- Arrange the frozen dumplings in a single layer over the top of the pak choy. Cover with the lid or foil.
- Bake for 30 minutes or until the dumplings are soft and cooked through. Stir the cornflour with a tablespoon of cold water to make a slurry, then mix it into the sauce.
- Remove the lid or foil and switch the oven to grill. Place the dish under the grill and cook for 5-10 minutes until the tops of the dumplings are turning golden and the sauce is bubbling and has thickened up.
- Serve topped with spring onions, sesame seeds, coriander and a drizzle of chilli oil, if using.
Notes
- Swap yellow curry paste for red or green curry paste if you prefer a spicier version. Adjust the quantity to suit your heat preference.
- You can bulk this out by adding or swapping extra veg like sliced capsicum, mushrooms or baby corn. Just stir them into the sauce with the pak choy before baking.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 699Total Fat: 41gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 30mgSodium: 3082mgCarbohydrates: 66gFiber: 3gSugar: 7gProtein: 21g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
N says
This was so easy to make and so yum!! Thank you! Cheap and cheerful mid-week winner 🙂
VJ cooks says
Awesome. Thanks for the feedback 🙂
Tracey says
It wasn’t clear from the recipe whether a small or 400ml tin of coconut milk should be used. I used the larger size and added additional vegetables - finely sliced red capsicum and very small florets of broccoli. Cooked in a large oven baking dish the recipe took far longer than stated - even allowing additional time for the vegetables and fluid.
VJ cooks says
Sorry about that Tracey, it should have ready 400ml can of coconut milk. I've amended the recipe card. Yes, adding extra vegetables will have contributed to the longer cook time.
Carolyn says
Hi there VJ. I'm going to try this delicious looking recipe and going from what others have said I really look forward to trying it. I'm going to use the red curry paste that I have languishing in the fridge so we will see what it turns out like. Yum thanks
VJ cooks says
Awesome, let me know how you get on!